Food Freezing - Springer Series in Applied Biology
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Published By Springer London

9781447134480, 9781447134466

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Freezing of Fruit and Vegetables

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_9 ◽

1991 ◽

pp. 113-122 ◽

Cited By ~ 6

Author(s):

B. W. W. Grout ◽

G. J. Morris ◽

M. R. McLellan

Keyword(s):

Fruit And Vegetables

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Ice Crystal Growth in Idealised Freezing Systems

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_5 ◽

1991 ◽

pp. 67-80 ◽

Cited By ~ 3

Author(s):

W. B. Bald

Keyword(s):

Crystal Growth ◽

Ice Crystal

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The Thermophysical Properties of Frozen Foods

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_4 ◽

1991 ◽

pp. 45-65 ◽

Cited By ~ 8

Author(s):

C. A. Miles

Keyword(s):

Thermophysical Properties ◽

Frozen Foods

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The Physical State of Water in Foods

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_1 ◽

1991 ◽

pp. 1-13 ◽

Cited By ~ 2

Author(s):

P. S. Belton

Keyword(s):

Physical State ◽

State Of Water

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Continuous Monitoring of Cryogen Consumption During Freezing of Foodstuffs

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_15 ◽

1991 ◽

pp. 187-200

Author(s):

E. M. A. Willhoft

Keyword(s):

Continuous Monitoring

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Microscopical Methods for Examining Frozen Foods

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_8 ◽

1991 ◽

pp. 97-112 ◽

Cited By ~ 3

Author(s):

A. J. Wilson

Keyword(s):

Frozen Foods

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Physio-Chemical Problems Associated with Fish Freezing

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_10 ◽

1991 ◽

pp. 123-131 ◽

Cited By ~ 4

Author(s):

J. Lavety

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Light Microscopy of Foodstuffs During Freezing and Thawing

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_14 ◽

1991 ◽

pp. 171-185 ◽

Cited By ~ 1

Author(s):

M. R. McLellan ◽

G. J. Morris ◽

B. W. W. Grout ◽

K. Hughes

Keyword(s):

Light Microscopy ◽

Freezing And Thawing

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The Special Problems of Freezing Ice Cream

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_11 ◽

1991 ◽

pp. 133-142 ◽

Cited By ~ 2

Author(s):

D. W. Everington

Keyword(s):

Ice Cream

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The Effect of Polymers on Ice Crystal Growth

Food Freezing - Springer Series in Applied Biology ◽

10.1007/978-1-4471-3446-6_6 ◽

1991 ◽

pp. 81-86 ◽

Cited By ~ 4

Author(s):

C. Holt

Keyword(s):

Crystal Growth ◽

Ice Crystal

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Food Freezing - Springer Series in Applied BiologyLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer London

Freezing of Fruit and Vegetables

Ice Crystal Growth in Idealised Freezing Systems

The Thermophysical Properties of Frozen Foods

The Physical State of Water in Foods

Continuous Monitoring of Cryogen Consumption During Freezing of Foodstuffs

Microscopical Methods for Examining Frozen Foods

Physio-Chemical Problems Associated with Fish Freezing

Light Microscopy of Foodstuffs During Freezing and Thawing

The Special Problems of Freezing Ice Cream

The Effect of Polymers on Ice Crystal Growth

Food Freezing - Springer Series in Applied Biology
Latest Publications