Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Synergistic effects between hydrocolloids and antifreeze proteins from fish on the recrystallization of ice in sucrose solutions

  • Autor:

    Gaukel, V.; Leiter, A.; Spieß, W. E. L.

  • Quelle:

    2nd Ice Binding Protein Conference, Sapporo, Japan, 2014

  • Datum: 2014