Advances in superchilling of food - Process characteristics and product quality

Category

Academic article

Language

English

Author(s)

Ola Magnus Magnussen
Anders Haugland
Anne Karin Hemmingsen
Solfrid Johansen
Tom Ståle Nordtvedt

Affiliation

Norwegian University of Science and Technology
SINTEF

Year

2008

Published in

Trends in Food Science & Technology

ISSN

0924-2244

Publisher

Elsevier

Volume

19

Issue

8

Page(s)

418 - 424

DOI

https://doi.org/10.1016/j.tifs.2008.04.005

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