Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

Published 2014 View Full Article

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Title
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Authors
Keywords
-
Journal
JOURNAL OF FOOD ENGINEERING
Volume 141, Issue -, Pages 44-50
Publisher
Elsevier BV
Online
2014-05-21
DOI
10.1016/j.jfoodeng.2014.05.016

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