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Cryostabilization technology

Levine, H., and Slade, L. (1988). Principles of cryostabilization technology from structure/ property relationships of carbohydrate/water systems—a review. Cryo-Lett. 9 21-63. [Pg.207]

Levine, H. and Slade, L. A food polymer science approach to the practice of cryostabilization technology. Comments Agric. Food Chem., 1, 315, 1989. [Pg.323]

Levine, H. and Slade, L. 1990. Cryostabilization technology Thermoanalytical evaluation of food ingredients and systems. In Thermal Analysis of Foods, eds. V.R. HarwaUcar and... [Pg.250]

See other pages where Cryostabilization technology is mentioned: [Pg.229]    [Pg.246]    [Pg.249]    [Pg.253]    [Pg.229]    [Pg.246]    [Pg.249]    [Pg.253]    [Pg.176]    [Pg.304]    [Pg.249]   
See also in sourсe #XX -- [ Pg.246 , Pg.247 , Pg.248 , Pg.249 , Pg.250 , Pg.251 , Pg.252 , Pg.253 , Pg.254 ]



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Cryostabilization

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