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Advances in superchilling of food - Process characteristics and product quality

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
Published in
Trends in Food Science & Technology
ISSN
0924-2244
Publisher
Elsevier
Volume
19
Issue
8
Page(s)
418 - 424