Effects of controlled freezing-point storage at 0 °C on quality of green bean as compared with cold and room-temperature storages

Journal of Food Engineering

Volumn 86, Issue 1, 2008, Pages 25-29

  Guo, Li ^a   Ma, Ying ^a   Sun, Da Wen ^a,b   Wang, Peng ^c  

^a HARBIN INSTITUTE OF TECHNOLOGY   (China)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cold storage; Controlled freezing point; Food quality; Green bean; Phaseolus vulgaris L.; Shelf life

Indexed keywords

COLD STORAGE; FOOD PRODUCTS; FREEZING;

CONTROLLED FREEZING POINT; FOOD QUALITY; GREEN BEANS; ROOM TEMPERATURE STORAGES;

FOOD STORAGE;

PHASEOLUS VULGARIS;

EID: 36248969624     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.09.005     Document Type: Article

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