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Autor:
Tzu-Hsiu Guo, Ping-Hsiu Huang, Chang-Wei Hsieh, Chao-Kai Chang, Chun-Yung Huang, Shu-Ling Hsieh, Ming-Kuei Shih, Chih-Yao Hou
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101002- (2024)
In food processing, freezing is vital in food preservation, specifically in preserving food quality, nutrition contents, and shelf-life. This study investigated the effects of different freezing equipment [such as cells alive system freezer (CAS) equ
Externí odkaz:
https://doaj.org/article/f0ff009d17f24b44a5cb6a5052867b2f
