Blar i Publikasjoner fra CRIStin på tidsskrift "Journal of food process engineering"
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Liquid loss in thawed cod—Deconvoluting the effects of freezing-rate, freezing cycles, frozen storage time, and thawing-rate through a full factorial design
(Peer reviewed; Journal article, 2021)Fish is a highly perishable product and freezing is the obvious way to increase shelf life. The freezing process involves the initial freezing, a frozen storage period and thawing—all of which influence the quality of the ... -
Prediction of extruded aquafeed physical quality parameters through a dough viscosity model
(Peer reviewed; Journal article, 2024)