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P D Sanz

Showing results (11-20 of 13) with videos related to

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Meat Science|November 9, 2011
Freezing rate simulation as an aid to reducing crystallization damage in foodsP D Sanz, C de Elvira, M Martino, et al.
Critical Reviews in Food Science and Nutrition|April 15, 2008
The initial freezing temperature of foods at high pressureB Guignon, J S Torrecilla, L Otero, et al.
Journal of Food Science|January 21, 2012
Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foodsK Segovia Bravo, R Ramírez, R Durst, et al.
Pageof 2

Showing results (11-20 of 13) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 13 results.
Meat Science|November 9, 2011
Freezing rate simulation as an aid to reducing crystallization damage in foodsP D Sanz, C de Elvira, M Martino, et al.
Critical Reviews in Food Science and Nutrition|April 15, 2008
The initial freezing temperature of foods at high pressureB Guignon, J S Torrecilla, L Otero, et al.
Journal of Food Science|January 21, 2012
Formation risk of toxic and other unwanted compounds in pressure-assisted thermally processed foodsK Segovia Bravo, R Ramírez, R Durst, et al.
Pageof 2