Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process

Published 2016 View Full Article

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Title
Infusion of CO2 in a solid food: A novel method to enhance the low-frequency ultrasound effect on immersion freezing process
Authors
Keywords
Infused CO, 2, Ultrasound, Freezing, Solid food model, Physico-chemical
Journal
Innovative Food Science & Emerging Technologies
Volume 35, Issue -, Pages 194-203
Publisher
Elsevier BV
Online
2016-04-30
DOI
10.1016/j.ifset.2016.04.011

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