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Bantle, M.
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Bantle, M.
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Bantle, M.
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1
A DSC study of phase transition in muscle and oil of the main commercial fish species from the North-Atlantic
by
Tolstorebrov, I.
,
Eikevik, T.M.
,
Bantle
,
M
.
Published in
Food Research International
(2014)
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2
Challenges of the usage of ultra-low temperatures for fish freezing and storage.
by
EIKEVIK, T.
,
TOLSTOREBROV, I.
,
BANTLE
,
M
.
,
Et Al.
Published 2015
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3
Chilling of salmon in refrigerated sea water.
by
BANTLE
,
M
.
,
STAVSET, O.
,
NORDTVEDT T., S.
,
Et Al.
Published 2015
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4
Thermal phase transitions and mechanical characterization of Atlantic cod muscles at low and ultra-low temperatures
by
Tolstorebrov, I.
,
Eikevik, T.M.
,
Bantle
,
M
.
Published in
Journal of Food Engineering
(2014)
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Related Subjects
Food Science
CHILLING
ENERGY CONSUMPTION
FISH
FREEZING
HEAT TRANSFER COEFFICIENT
LOW TEMPERATURE
PHYSICAL PROPERTY
QUALITY
SALMON
SEA WATER
SIMULATION
STORAGE
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