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

Bibliographic Details
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
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spelling crwiley:10.1111/j.1745-4549.2003.tb00528.x 2023-05-15T15:29:33+02:00 ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS ZHU, SONGMING BAIL, ALAIN LE RAMASWAMY, H. S. 2003 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 en eng Wiley http://doi.wiley.com/10.1002/tdm_license_1.1 Journal of Food Processing and Preservation volume 27, issue 6, page 427-444 ISSN 0145-8892 1745-4549 General Chemical Engineering General Chemistry Food Science journal-article 2003 crwiley https://doi.org/10.1111/j.1745-4549.2003.tb00528.x 2022-09-04T21:04:57Z Article in Journal/Newspaper Atlantic salmon Salmo salar Wiley Online Library (via Crossref) Journal of Food Processing and Preservation 27 6 427 444
institution Open Polar
collection Wiley Online Library (via Crossref)
op_collection_id crwiley
language English
topic General Chemical Engineering
General Chemistry
Food Science
spellingShingle General Chemical Engineering
General Chemistry
Food Science
ZHU, SONGMING
BAIL, ALAIN LE
RAMASWAMY, H. S.
ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
topic_facet General Chemical Engineering
General Chemistry
Food Science
format Article in Journal/Newspaper
author ZHU, SONGMING
BAIL, ALAIN LE
RAMASWAMY, H. S.
author_facet ZHU, SONGMING
BAIL, ALAIN LE
RAMASWAMY, H. S.
author_sort ZHU, SONGMING
title ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
title_short ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
title_full ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
title_fullStr ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
title_full_unstemmed ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS
title_sort ice crystal formation in pressure shift freezing of atlantic salmon (salmo salar) as compared to classical freezing methods
publisher Wiley
publishDate 2003
url 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
genre Atlantic salmon
Salmo salar
genre_facet Atlantic salmon
Salmo salar
op_source Journal of Food Processing and Preservation
volume 27, issue 6, page 427-444
ISSN 0145-8892 1745-4549
op_rights http://doi.wiley.com/10.1002/tdm_license_1.1
op_doi https://doi.org/10.1111/j.1745-4549.2003.tb00528.x
container_title Journal of Food Processing and Preservation
container_volume 27
container_issue 6
container_start_page 427
op_container_end_page 444
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