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

SINTEF
Norwegian University of Science and Technology

Year

2008

Published in

Trends in Food Science & Technology

ISSN

0924-2244

Volume

19

Issue

8

Page(s)

418 - 424

DOI

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

View this publication at Norwegian Research Information Repository