Effect of Sodium Chloride on Freeze Concentration of Food Components by Freezing and Thawing Technique

Japan Journal of Food Engineering

Volumn 5, Issue 2, 2004, Pages 97-103

  Lai Yee, Phang ^a   Wakisaka, Minato ^a   Shirai, Yoshihito ^a   Ali Hassan, Mohd ^b  

^a KYUSHU INSTITUTE OF TECHNOLOGY   (Japan)

^b UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

Concentration; Food Components; Freezing; Freezing point depression; Thawing

Indexed keywords

EID: 84994296879     PISSN: 13457942     EISSN: None     Source Type: Journal    
DOI: 10.11301/jsfe2000.5.97     Document Type: Article

References (9)

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