Emerging Technologies for Food Processing, 2nd Edition

References

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Alizadeh E, Chapleau N, de Lamballerie M, Le Bail A. Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets. Innovative Food Science and Emerging Technologies. 2007;8(4):493–499.

Alizadeh E, Chapleau N, de Lamballerie M, Le Bail A. Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) fillets. Journal of Food Science. 2007;72(5):E279–E284.

Alizadeh E, Chapleau N, de Lamballerie M, Le Bail A. Impact of freezing process on salt diffusivity of seafood: application ...