검색결과 : 3건
| No. | Article |
|---|---|
| 1 |
Determination of apparent diffusion coefficient in balls made from haddock mince during brining Andreetta-Gorelkina IV, Gorelkin IV, Rustad T Journal of Food Engineering, 175, 8, 2016 |
| 2 |
Combined high pressure-sub-zero temperature processing of smoked salmon mince: phase transition phenomena and inactivation of Listeria innocua Picart L, Dumay E, Guiraud JP, Cheftel JC Journal of Food Engineering, 68(1), 43, 2005 |
| 3 |
DSC studies on deep frozen fishery products Schubring R Thermochimica Acta, 337(1-2), 89, 1999 |