Comparison of melting frost layers after 2 frozen methods...

Procedia Food Science 2011 Vol. 1

Comparison of melting frost layers after 2 frozen methods in pork cuts (longissimus dorsi)

Meléndez-Pérez, Rosalia, Rosas-Mendoza, Marta E., Márquez, Crisoforo Mercado-, Velázquez-Castillo, Rodrigo R., Arjona-Román, Jose L.
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Volume:
1
Year:
2011
Language:
english
Journal:
Procedia Food Science
DOI:
10.1016/j.profoo.2011.09.056
File:
PDF, 345 KB
english, 2011
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