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Can I read Heat Transfer and Damage During Freezing of Food on EtoBox?
Heat Transfer and Damage During Freezing of Food by Y. Tada; A. Takimoto; Y. Hayashi is a Medicine article available to read on EtoBox.
What is Heat Transfer and Damage During Freezing of Food about?
Oral Presentations rate shifted towards higher nucleation temperatures with increasing cooling rate. These observations can be explained by the degree of cell dehydration during the freezing process, which has to be balanced in certain limits for highest cell survival rates. The results show, that the effective cooling rate rather than the external cooling rate has to be considered, if an optimal cell specific cryopreservation protocol is established.
Who reads Heat Transfer and Damage During Freezing of Food?
It is typically read by researchers, students, and practitioners in Medicine.
- Author
- Y. Tada; A. Takimoto; Y. Hayashi
- Publisher
- Elsevier Science; Elsevier ; Elsevier BV (ISSN 0021-9290)
- Published
- 2006
- Language
- EN
- Field
- Medicine (Health Sciences)