Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
International journal of food science & technology
1 (1966), S. 0
ISSN:
1365-2621
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The ice component of frozen fish muscle has been examined by X-ray diffraction. Only the common hexagonal form was observed, but line intensities indicated strong orientation of the crystallites. The c-axis is shown to be perpendicular to the direction of freezing; the muscle fibre direction does not appear to affect the direction of orientation to a noticeable extent.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1966.tb01026.x
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