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contributor authorHans Ramløv
contributor authorJohannes L. Johnsen
date accessioned2020-03-14T05:34:53Z
date available2020-03-14T05:34:53Z
date issued2014
identifier otherL2Pw_FN3D5_3ar8mRZheTrua5jS3mmxV2lnbS5KjjXslwwmVEn.pdf
identifier urihttps://libsearch.um.ac.ir:443/fum/handle/fum/1555117?show=full
formatgeneral
languageEnglish
titleControlling the Freezing Process with Antifreeze Proteins
typeJournal Paper
contenttypeFulltext
contenttypeFulltext
identifier padid11328895
identifier doi10.1016/B978-0-12-411479-1.00029-2
journal titleEmerging Technologies for Food Processing
coverageAcademic
pages539-562
filesize2017329
citations1


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