The initial freezing temperature of foods at high pressure

Critical Reviews in Food Science and Nutrition

Volumn 48, Issue 4, 2008, Pages 328-340

  Guignon, B ^a   Torrecilla, J S ^b   Otero, L ^a   Ramos, A M ^b   Molina Garcia A D ^a   Sanz, P D ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

(P,T) phase diagram; Artificial neural network; Freezing melting point; High pressure freezing thawing processes; Hydrostatic pressure; Modelling

Indexed keywords

EID: 42249111528     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390701347736     Document Type: Article

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