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A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization
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A Microfluidic Approach for the Study of Ice and Clathrate Hydrate Crystallization

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Freezing rate simulation as an aid to reducing crystallization damage in foods

P D Sanz1, C de Elvira, M Martino

  • 1Engineering Department, Instituto del Frı́o (CSIC), Ciudad Universitaria, E-28040, Madrid, Spain.

Meat Science
|November 9, 2011
PubMed

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