Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Comparison of the quality characteristics of abalone processed by high-pressure sub-zero temperature and pressure-shift freezing
Authors
Keywords
High-pressure, Sub-zero temperature, Pressure-shift freezing, Abalone, Quality
Journal
Innovative Food Science & Emerging Technologies
Volume 33, Issue -, Pages 19-25
Publisher
Elsevier BV
Online
2016-01-04
DOI
10.1016/j.ifset.2015.12.024

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Become a Peeref-certified reviewer

The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.

Get Started
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.