Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage

Title
Advantages of immersion freezing for quality preservation of litchi fruit during frozen storage
Authors
Keywords
Freezing rate, Microstructure, Drip loss, Texture, Nutritional and sensory quality
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 60, Issue 2, Pages 948-956
Publisher
Elsevier BV
Online
2014-10-23
DOI
10.1016/j.lwt.2014.10.034

Ask authors/readers for more resources

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now