HIGHLIGHTS
- who: Yrjö H. Roos from the (UNIVERSITY) have published the research work: Glass Transition and Re-Crystallization Phenomena of Frozen Materials and Their Effect on Frozen Food Quality, in the Journal: Foods 2021, 447 of /2021/
SUMMARY
Even early attempts for the development of food freezing technologies suffered from the slow freezing of water and development of large ice crystals. The main food preserving factors in food freezing are the dehydration of food solids because of the separation of water into dispersed ice crystals and a low temperature. Thisin is the typically because . . .
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