검색결과 : 5건
| No. | Article |
|---|---|
| 1 |
Weight loss in superchilled pork as affected by cooling rate Landerslev MG, Araya-Morice A, Pomponio L, Ruiz-Carrascal J Journal of Food Engineering, 219, 25, 2018 |
| 2 |
A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo solar) fillets during superchilling process and storage Kaale LD, Eikevik TM Journal of Food Engineering, 114(2), 242, 2013 |
| 3 |
A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage Kaale LD, Eikevik TM, Bardal T, Kjorsvik E Journal of Food Engineering, 115(1), 20, 2013 |
| 4 |
Superchilling of food: A review Kaale LD, Eikevik TM, Rustad T, Kolsaker K Journal of Food Engineering, 107(2), 141, 2011 |
| 5 |
Ice fraction assessment by near-infrared spectroscopy enhancing automated superchilling process lines Stevik AM, Duun AS, Rustad T, O'Farrell M, Schulerud H, Ottestad S Journal of Food Engineering, 100(1), 169, 2010 |