Effects of newer slurry ice systems on the quality of aquatic food products: A comparative review versus flake-ice chilling methods

Trends in Food Science and Technology

Volumn 15, Issue 12, 2004, Pages 575-582

  Piñeiro, Carmen ^a   Barros Velázquez, Jorge ^b   Aubourg, Santiago P ^a  

^a INSTITUTO DE INVESTIGACIONES MARINAS   (Spain)

^b U

Author keywords

[No Author keywords available]

Indexed keywords

COOLING; DEHYDRATION; FOOD PROCESSING; REFRIGERATION; SEAWATER; SLURRIES; SUSPENSIONS (FLUIDS);

FLAKE ICE; FLOW ICE; REFRIGERATED SEA WATER (RSW); SLURRY ICE CREAMS;

DAIRY PRODUCTS;

EID: 9644254264     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2004.09.005     Document Type: Article

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