Tạp chí Công nghiệp nông thôn
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Số phát hành: Tạp chí công nghiệp nông thôn số 44/2022
Từ khóa:
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Tóm tắt
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Tài liệu tham khảo
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Kaale, L. D., & Eikevik, T. M. (2014). The development of ice crystals in food products during the superchilling process and following storage, a review. Trends in Food Science & Technology, 39(2), 91–103. http://dx.doi.org/10.1016/j.tifs.2014.07. 004.
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Kaale, L. D., Eikevik, T. M., Bardal, T., Kjorsvik, E., & Nordtvedt, T. S. (2013). The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during super- chilling and superchilled storage. International Journal of Refrigeration, 36(1), 110–119. http://dx.doi.org/10.1016/j.ijrefrig.2012 .09.006.
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George, R.M. (1993), Freezing processes used in the food industry (review). Trend in Food Science & Technology 4, 134-138.
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Van der Sman R.G.M., Voda A., van Dalen G., Duijster A (2013). Ice crystal interspacing in frozen foods. Journal of Food Engineering 116, 622–626.
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Lakshmanan, P. T., Varme, P. R. G., Iyer, T. S. G. (1993). Quality of commercially frozen cephalopod products from India. Food Control, 4, 159-164.
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Sungsri-in R., Benjakul S., Kijroongrojana K., (2011). Pink discoloration and quality changes of squid (Loligo formosana) during iced storage. Food Science and Technology 44. 206-213
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