Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing

Food Science and Technology Research

Volumn 7, Issue 1, 2001, Pages 1-7

  Miyawaki, Osato ^a  

^a UNIVERSITY OF TOKYO   (Japan)

Author keywords

Effective thermal conductivity; Ice fraction; Pressure shift freezing; Progressive freeze concentration; Supercooling

Indexed keywords

EID: 0347608802     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.7.1     Document Type: Review

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