Glass transitions in low moisture and frozen foods efects on shelf life and quality

Glass transitions in low moisture and frozen foods efects on shelf life and quality

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Detalles Bibliográficos
Publicado en:	Food Technology
Autor principal:	ROOS, Y.H.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Food Technology v. 50, no. 11 (1996), p. 95-108
Materias:	Alimentos Alimentos congelados Vidrio Productos de baja humedad
Publicación relacionada:	Contenido en: Food Technology

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