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

出版年份 2016 全文链接

标题

作者

关键词

Infused CO, 2, Ultrasound, Freezing, Solid food model, Physico-chemical

出版物

Volume 35, Issue -, Pages 194-203

出版商

Elsevier BV

发表日期

2016-04-30

DOI

10.1016/j.ifset.2016.04.011

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