Histological measurements of ice in frozen beef

DOI PDF Web Site 被引用文献6件
  • A BEVILACQUA
    Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas , 47 y 115 (1900) La Plata, Pcia. de Buenos Aires ,
  • N E ZARITZKY
    Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas , 47 y 115 (1900) La Plata, Pcia. de Buenos Aires ,
  • A CALVELO
    Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas , 47 y 115 (1900) La Plata, Pcia. de Buenos Aires ,

この論文をさがす

説明

<jats:title>Abstract</jats:title> <jats:p>A histological study of pieces of meat frozen under controlled conditions which simulate the operation of industrial freezers, showed differences in the ice morphology according to the registered thermal histories.</jats:p> <jats:p>The diameter of the intracellular dendrites and extracellular ice crystals has been expressed mathematically in terms of a characteristic freezing time, while the percentage of the tissue water that was frozen and the variation of the ice-fibre interfacial area have been measured from the micrographs of transverse sections of frozen beef.</jats:p>

収録刊行物

被引用文献 (6)*注記

もっと見る

問題の指摘

ページトップへ