ملخص
The equilibrium freezing points of fresh invertebrate seafoods measured by the freezing curve method varied from −0.5 to −2.07°C. the freezing point of seafood was modelled by empirical and semi‐empirical correlations, and by theoretical equations derived from the Clausius‐Clapeyron equation and Raoult's law. Useful prediction were only obtained within species.
| اللغة الأصلية | English |
|---|---|
| الصفحات (من إلى) | 51-61 |
| عدد الصفحات | 11 |
| دورية | International Journal of Food Science and Technology |
| مستوى الصوت | 29 |
| رقم الإصدار | 1 |
| المعرِّفات الرقمية للأشياء | |
| حالة النشر | Published - 1994 |
ASJC Scopus subject areas
- ???subjectarea.asjc.1100.1106???
- ???subjectarea.asjc.2200.2209???