Water crystallization and its importance to freezing of foods: A review

标题
Water crystallization and its importance to freezing of foods: A review
作者
关键词
-
出版物
TRENDS IN FOOD SCIENCE & TECHNOLOGY
Volume 22, Issue 8, Pages 407-426
出版商
Elsevier BV
发表日期
2011-05-08
DOI
10.1016/j.tifs.2011.04.011

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