Open AccessQuality of Aquatic Products via Cryogenic Freezing
Author(s) -
Hoa Thanh Truonghuynh,
Baoguo Li
Publication year - 2019
Publication title -
journal of food science and nutrition research
Language(s) - English
Resource type - Journals
ISSN - 2642-1100
DOI - 10.26502/jfsnr.2642-11000032
Subject(s) - congelation , ice crystals , thiobarbituric acid , fish <actinopterygii> , chemistry , food science , denaturation (fissile materials) , freezing point , biology , fishery , biochemistry , meteorology , enzyme , physics , nuclear chemistry , lipid peroxidation , thermodynamics