Superchilling of muscle food : Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork
Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal processing and storage conditions and is of great importance both for the indus...
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| Format: | Doctoral Thesis |
| Language: | English |
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Norges teknisk-naturvitenskapelige universitet, Fakultet for naturvitenskap og teknologi
2008
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| Online Access: | http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-2192 http://nbn-resolving.de/urn:isbn:978-82-471-9113-2 |