Modeling ice recrystallization in frozen carrot tissue...

Journal of Food Engineering 2020 / 08 Vol. 278

Modeling ice recrystallization in frozen carrot tissue during storage under dynamic temperature conditions

Vicent, Victor, Ndoye, Fatou-Toutie, Verboven, Pieter, Nicolaï, Bart, Alvarez, Graciela
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Volume:
278
Language:
english
Journal:
Journal of Food Engineering
DOI:
10.1016/j.jfoodeng.2020.109911
Date:
August, 2020
File:
PDF, 1.84 MB
english, 2020
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