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

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)