Institut für Bio- und LebensmitteltechnikLebensmittelverfahrenstechnik

Modification of the crystal structure of ice during an oscillating temperature regime

  • Autor:

     Gaukel, V.; Spieß,  W.E.L.

  • Quelle:

    In Conference Proceedings: Minimal processing of food: A challenge for quality and safety, (Cologne 6.-9.11.1996), Eds. I.D. Morton and J.A. Spring, European Federation of Food Science and Technology (1997)