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International journal of refrigeration = Revbue internationale du froid, v.99, 2019년, pp.94 - 100
Kobayashi, Rika (College of Bioresource Science, Nihon University) , Suzuki, Toru (Department of Food Science and Technology, Tokyo University of Marine Science and Technology)
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Abstract Degradation of agricultural product quality occurs hugely during the freezing process, since ice crystal formation with volume expansion and increased osmotic pressure between cell membranes damages their microstructure. Recently, it is studied a freezing accompanied supercooled state for ...
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