Corrigendum to "The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I" [Journal of Food Engineering 95/2 (2009) 339-345] (DOI:10.1016/j.jfoodeng.2009.05.013);The response of watercress (Nasturtium officinale) to vacuum impregnation: Effect of an antifreeze protein type I

Journal of Food Engineering

Volumn 95, Issue 2, 2009, Pages 339-345

  Cruz, Rui M S ^a   Vieira, Margarida C ^b   Silva, Cristina L M ^a  

^a UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

^b UNIVERSITY OF ALGARVE   (Portugal)

Author keywords

Antifreeze protein type I; Freezing; Ice crystals; Microstructure; Vacuum impregnation; Watercress

Indexed keywords

CRYSTAL MICROSTRUCTURE; FREEZING; ICE; ICE CONTROL; MICROSTRUCTURE; PROTEINS; SCANNING ELECTRON MICROSCOPY;

ANTIFREEZE PROTEIN; ANTIFREEZE PROTEIN TYPE I; COLOUR PARAMETERS; ICE CRYSTALS; MARKET OPPORTUNITIES; RECRYSTALLISATION; VACUUM IMPREGNATION; WATERCRESS;

IMPREGNATION;

NASTURTIUM OFFICINALE;

EID: 68049090019     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2009.08.016     Document Type: Erratum

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