Temporal variations in the glaze uptake on individually quick frozen prawns as monitored by the CODEX standard and the enthalpy method

Journal of Food Engineering

Volumn 48, Issue 3, 2001, Pages 227-233

  Jacobsen, S ^a   Fossan, K M ^a  

^a UNIVERSITY OF TROMSØ   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

ENTHALPY; FREEZING; STANDARDS; TEMPERATURE MEASUREMENT; THERMODYNAMICS;

PRAWNS;

FOOD PRODUCTS;

EID: 0035342734     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00162-X     Document Type: Article

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