Controlling the Freezing Process with Antifreeze Proteins
contributor author | Hans Ramløv | |
contributor author | Johannes L. Johnsen | |
date accessioned | 2020-03-14T05:34:53Z | |
date available | 2020-03-14T05:34:53Z | |
date issued | 2014 | |
identifier other | L2Pw_FN3D5_3ar8mRZheTrua5jS3mmxV2lnbS5KjjXslwwmVEn.pdf | |
identifier uri | https://libsearch.um.ac.ir:443/fum/handle/fum/1555117?show=full | |
format | general | |
language | English | |
title | Controlling the Freezing Process with Antifreeze Proteins | |
type | Journal Paper | |
contenttype | Fulltext | |
contenttype | Fulltext | |
identifier padid | 11328895 | |
identifier doi | 10.1016/B978-0-12-411479-1.00029-2 | |
journal title | Emerging Technologies for Food Processing | |
coverage | Academic | |
pages | 539-562 | |
filesize | 2017329 | |
citations | 1 |