Controlling the Freezing Process with Antifreeze Proteins

Hans Ramløv; Johannes Lørup Johnsen

doi:10.1016/b978-0-12-411479-1.00029-2

Controlling the Freezing Process with Antifreeze Proteins

Hans Ramløv, Johannes Lørup Johnsen

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

Originalsprog	Engelsk
Titel	Emerging Technologies for Food Processing
Redaktører	Da Wen Sun
Antal sider	24
Udgivelsessted	AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO
Forlag	Academic Press
Publikationsdato	19 sep. 2014
Udgave	2nd edition
Sider	539-562
Kapitel	29
ISBN (Trykt)	978-0-12-411479-1
ISBN (Elektronisk)	9780124104815
DOI	https://doi.org/10.1016/b978-0-12-411479-1.00029-2
Status	Udgivet - 19 sep. 2014

Emneord

Antifreeze protein food

Link til dokument

10.1016/b978-0-12-411479-1.00029-2

Citer dette

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title = "Controlling the Freezing Process with Antifreeze Proteins",

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author = "Hans Raml{\o}v and Johnsen, {Johannes L{\o}rup}",

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Ramløv, H & Johnsen, JL 2014, Controlling the Freezing Process with Antifreeze Proteins. i DW Sun (red.), Emerging Technologies for Food Processing. 2nd edition udg, Academic Press, AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO, s. 539-562. https://doi.org/10.1016/b978-0-12-411479-1.00029-2

Controlling the Freezing Process with Antifreeze Proteins. / Ramløv, Hans; Johnsen, Johannes Lørup.
Emerging Technologies for Food Processing. red. / Da Wen Sun. 2nd edition. udg. AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO: Academic Press, 2014. s. 539-562.

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › peer review

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AU - Johnsen, Johannes Lørup

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BT - Emerging Technologies for Food Processing

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CY - AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO

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Ramløv H, Johnsen JL. Controlling the Freezing Process with Antifreeze Proteins. I Sun DW, red., Emerging Technologies for Food Processing. 2nd edition udg. AMSTERDAM • BOSTON • HEIDELBERG • LONDON NEW YORK • OXFORD • PARIS • SAN DIEGO SAN FRANCISCO • SINGAPORE • SYDNEY • TOKYO: Academic Press. 2014. s. 539-562 doi: 10.1016/b978-0-12-411479-1.00029-2