Browsing Fakultet for naturvitenskap (NV) by Subject "superchilling"
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Superchilling of muscle food: Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork
(Doktoravhandlinger ved NTNU, 1503-8181; 2008:151, Doctoral thesis, 2008)Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal ...