Ice recrystallization in sucrose solutions stored in a temperature range of - 21°C to - 50°C

Food Science and Technology Research

Volumn 11, Issue 4, 2005, Pages 407-411

  Hagiwara, Tomoaki ^a   Mao, Jianzhong ^a   Suzuki, Toru ^a   Takai, Rikuo ^a  

^a TOKYO UNIVERSITY OF MARINE SCIENCE AND TECHNOLOGY   (Japan)

Author keywords

Cryo SEM; Glass transition; Ice crystal; Recrystallization; T g ; Tm

Indexed keywords

EID: 37849189578     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.11.407     Document Type: Article

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