Predicting the initial freezing point and water activity of meat products from composition data

✍ Scribed by R.G.M. van der Sman; Eric Boer

• Book ID: 108170917
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 291 KB
• Volume: 66
• Category: Article
• ISSN: 0260-8774
• DOI: 10.1016/j.jfoodeng.2004.04.018