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Cover Caption
Publication year - 2020
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.14566
Subject(s) - isochoric process , cover (algebra) , isobaric process , scanning electron microscope , geology , materials science , art , physics , composite material , thermodynamics , mechanical engineering , engineering
September Online Cover : Cryo‐scanning electron microscopy images of potato parenchyma tissue microstructures before and after freezing for 4 weeks under different freezing methods, and photographs of fresh and thawed potatoes frozen for different periods of time under isochoric, isobaric, or individually quick frozen conditions, from “Effect of isochoric freezing on quality aspects of minimally processed potatoes” by Cristina Bilbao‐Sainz, Yuanheng Zhao, Gary Takeoka, Tina Williams, Delilah Wood, Bor‐Sen Chiou, Matthew J. Powell‐Palm, Vivian C.H. Wu, Boris Rubinsky, and Tara McHugh. p. 2656.