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Thermodynamic approach of meat freezing process

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Thermodynamic approach of meat freezing process

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Castro Giraldez, M.; Balaguer-Cuenca, N.; Hinarejos, E.; Fito Suñer, PJ. (2014). Thermodynamic approach of meat freezing process. Innovative Food Science and Emerging Technologies. 23:138-145. doi:10.1016/j.ifset.2014.03.007

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Title: Thermodynamic approach of meat freezing process
Author: Castro Giráldez, Marta Balaguer-Cuenca, Nuria Hinarejos, E. Fito Suñer, Pedro José
UPV Unit: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Frozen storage is a method widely implemented in meat industry in order to maintain the nutritional value and sensorial characteristics of meat products. The aim of this research was to implement and validate the use ...[+]
Subjects: Chemical potential , Freezing , Infrared , Meat product , Surface tension
Copyrigths: Cerrado
Source:
Innovative Food Science and Emerging Technologies. (issn: 1466-8564 ) (eissn: 1878-5522 )
DOI: 10.1016/j.ifset.2014.03.007
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.ifset.2014.03.007
Thanks:
The authors acknowledge the financial support from the Spanish Ministerio de Ciencia e Innovacion throughout the project AGL2011-30096.
Type: Artículo

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