Abstract
Over the past three decades, Europe has witnessed the widespread development of the frozen food industry. Despite the already enormous growth experienced by the industry, the demand for frozen foodstuffs remains increasingly large, fuelled by ever changing lifestyles.
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References
Desrosier NW and Tressler DK (1977) Fundamentals of Food Freezing AVI Publishing Co,Westport, Connecticut pp 360–367, 384–386
Merte H and Clarke JA (1962) Boiling Heat-Transfer Data for Liquid Nitrogen at Standard and Near-Zero Gravity Adv Cryog Engng 7: 546–550
Stadelman WJ and Cotterill OJ 1986 Egg Science and Technology 3rd edition, Macmillan Publishers UK p 221
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© 1991 Springer-Verlag London Limited
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Miller, J.P. (1991). The Use of Liquid Nitrogen in Food Freezing. In: Bald, W.B. (eds) Food Freezing. Springer Series in Applied Biology. Springer, London. https://doi.org/10.1007/978-1-4471-3446-6_13
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DOI: https://doi.org/10.1007/978-1-4471-3446-6_13
Publisher Name: Springer, London
Print ISBN: 978-1-4471-3448-0
Online ISBN: 978-1-4471-3446-6
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