Ice crystal formation in pressure shift freezing of atlantic salmon (salmo salar) as compared to classical freezing methods

Journal of Food Processing and Preservation

Volumn 27, Issue 6, 2003, Pages 427-444

  Zhu, Songming ^a   Le Bail, Alain ^b   Ramaswamy, H S ^a  

^a MCGILL UNIVERSITY   (Canada)

^b Universite de Nantes   (France)

Author keywords

[No Author keywords available]

Indexed keywords

CRYSTAL MICROSTRUCTURE; FOOD PRODUCTS; FREEZING; GRAIN SIZE AND SHAPE; ICE; MICROSCOPIC EXAMINATION; PHASE TRANSITIONS; TEMPERATURE;

FISH MUSCLE FIBER; ICE CRYSTAL FORMATION; PRESSURE SHIFT FISHING; ROUNDNESS; SALMON;

FOOD PROCESSING;

SALMO; SALMO SALAR;

EID: 1642323590     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2003.tb00528.x     Document Type: Article

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