ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS

• Published in: Journal of Food Processing and Preservation
• Main Authors: ZHU, SONGMING, BAIL, ALAIN LE, RAMASWAMY, H. S.
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2003
• Subjects: General Chemical Engineering; General Chemistry; Food Science; Atlantic salmon; Salmo salar
• Online Access: http://dx.doi.org/10.1111/j.1745-4549.2003.tb00528.x; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2003.tb00528.x; http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00528.x/fullpdf