Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

Food Biophysics

Volumn 7, Issue 1, 2012, Pages 57-71

  Syamaladevi, Roopesh M ^a   Manahiloh, Kalehiwot N ^a   Muhunthan, Balasingam ^a   Sablani, Shyam S ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Computer tomography; Degree of anisotropy; Glass transitions; Ice crystal size; Melt refreeze; Object surface volume ratio; Percent object volume

Indexed keywords

COMPUTER TOMOGRAPHY; DEGREE OF ANISOTROPY; ICE CRYSTAL SIZE; MELT-REFREEZE; OBJECT SURFACE; PERCENT OBJECT VOLUME;

CHEMICAL CONTAMINATION; CRYSTAL GROWTH; DIFFERENTIAL SCANNING CALORIMETRY; FOOD STORAGE; FROZEN SOILS; GLASS TRANSITION; GRAIN SIZE AND SHAPE; RECRYSTALLIZATION (METALLURGY); SCANNING ELECTRON MICROSCOPY; TEMPERATURE DISTRIBUTION;

ICE;

SALMO SALAR;

EID: 84856563389     PISSN: 15571858     EISSN: 15571866     Source Type: Journal    
DOI: 10.1007/s11483-011-9243-y     Document Type: Article

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