Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing

Bibliographic Details
Published in:Food and Bioprocess Technology
Main Authors: Alizadeh, Ebrahim, Chapleau, Nicolas, de-Lamballerie, Marie, Le-Bail, Alain
Format: Article in Journal/Newspaper
Language:English
Published: Springer Science and Business Media LLC 2008
Subjects:
Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
Salmo salar
Online Access:http://dx.doi.org/10.1007/s11947-008-0157-8
http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8.pdf
http://link.springer.com/article/10.1007/s11947-008-0157-8/fulltext.html
http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8
id crspringernat:10.1007/s11947-008-0157-8
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spelling crspringernat:10.1007/s11947-008-0157-8 2023-05-15T18:09:42+02:00 Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing Alizadeh, Ebrahim Chapleau, Nicolas de-Lamballerie, Marie Le-Bail, Alain 2008 http://dx.doi.org/10.1007/s11947-008-0157-8 http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8.pdf http://link.springer.com/article/10.1007/s11947-008-0157-8/fulltext.html http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8 en eng Springer Science and Business Media LLC http://www.springer.com/tdm Food and Bioprocess Technology volume 2, issue 3, page 257-262 ISSN 1935-5130 1935-5149 Industrial and Manufacturing Engineering Process Chemistry and Technology Safety, Risk, Reliability and Quality Food Science journal-article 2008 crspringernat https://doi.org/10.1007/s11947-008-0157-8 2022-01-04T07:08:50Z Article in Journal/Newspaper Salmo salar Springer Nature (via Crossref) Food and Bioprocess Technology 2 3 257 262
institution Open Polar
collection Springer Nature (via Crossref)
op_collection_id crspringernat
language English
topic Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
spellingShingle Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
Alizadeh, Ebrahim
Chapleau, Nicolas
de-Lamballerie, Marie
Le-Bail, Alain
Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
topic_facet Industrial and Manufacturing Engineering
Process Chemistry and Technology
Safety, Risk, Reliability and Quality
Food Science
format Article in Journal/Newspaper
author Alizadeh, Ebrahim
Chapleau, Nicolas
de-Lamballerie, Marie
Le-Bail, Alain
author_facet Alizadeh, Ebrahim
Chapleau, Nicolas
de-Lamballerie, Marie
Le-Bail, Alain
author_sort Alizadeh, Ebrahim
title Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
title_short Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
title_full Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
title_fullStr Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
title_full_unstemmed Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
title_sort impact of freezing process on salt diffusivity of seafood: application to salmon (salmo salar) using conventional and pressure shift freezing
publisher Springer Science and Business Media LLC
publishDate 2008
url http://dx.doi.org/10.1007/s11947-008-0157-8
http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8.pdf
http://link.springer.com/article/10.1007/s11947-008-0157-8/fulltext.html
http://link.springer.com/content/pdf/10.1007/s11947-008-0157-8
genre Salmo salar
genre_facet Salmo salar
op_source Food and Bioprocess Technology
volume 2, issue 3, page 257-262
ISSN 1935-5130 1935-5149
op_rights http://www.springer.com/tdm
op_doi https://doi.org/10.1007/s11947-008-0157-8
container_title Food and Bioprocess Technology
container_volume 2
container_issue 3
container_start_page 257
op_container_end_page 262
_version_ 1766182331829190656

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