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Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions

Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Autor:

Gaukel, V.; Leiter, A.; Spieß, W.

Quelle:

Journal of Food Engineering 141 (2014) 44–50

Datum: 2014