Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing

标题
Impact of Freezing Process on Salt Diffusivity of Seafood: Application to Salmon (Salmo salar) Using Conventional and Pressure Shift Freezing
作者
关键词
-
出版物
Food and Bioprocess Technology
Volume 2, Issue 3, Pages 257-262
出版商
Springer Nature
发表日期
2008-11-05
DOI
10.1007/s11947-008-0157-8

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