Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Solfrid Johansen"'
Autor:
Solfrid Johansen, Tom Ståle Nordtvedt, Anders Haugland, Magnussen Ola M, Anne Karin T. Hemmingsen
Publikováno v:
Trends in Food Science & Technology. 19:418-424
Extended shelf life of fresh food products can be obtained by superchilling (partial freezing). Superchilling in industry can reduce the use of freezing/thawing for production buffers and thereby reduce labour, energy costs and product weight losses.