Imaging food freezing using X-ray microtomography
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2007.01514.x/fullpdf
Reference36 articles.
1. Histological measurements of ice in frozen beef
2. Comparison Of Air-blast And Pressure Shift Freezing On Norway Lobster Quality
3. Effects of high pressure treatment (100–200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle
4. Three-dimensional measurement of ice crystals in frozen beef with a micro-slicer image processing system
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