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Changes during Food Freezing and Frozen Storage
Autores principales: | , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618057/ https://www.ncbi.nlm.nih.gov/pubmed/34828806 http://dx.doi.org/10.3390/foods10112525 |
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author | Giannakourou, Maria Taoukis, Petros |
author_facet | Giannakourou, Maria Taoukis, Petros |
author_sort | Giannakourou, Maria |
collection | PubMed |
description | |
format | Online Article Text |
id | pubmed-8618057 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
spelling | pubmed-86180572021-11-27 Changes during Food Freezing and Frozen Storage Giannakourou, Maria Taoukis, Petros Foods Editorial MDPI 2021-10-21 /pmc/articles/PMC8618057/ /pubmed/34828806 http://dx.doi.org/10.3390/foods10112525 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
spellingShingle | Editorial Giannakourou, Maria Taoukis, Petros Changes during Food Freezing and Frozen Storage |
title | Changes during Food Freezing and Frozen Storage |
title_full | Changes during Food Freezing and Frozen Storage |
title_fullStr | Changes during Food Freezing and Frozen Storage |
title_full_unstemmed | Changes during Food Freezing and Frozen Storage |
title_short | Changes during Food Freezing and Frozen Storage |
title_sort | changes during food freezing and frozen storage |
topic | Editorial |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8618057/ https://www.ncbi.nlm.nih.gov/pubmed/34828806 http://dx.doi.org/10.3390/foods10112525 |
work_keys_str_mv | AT giannakouroumaria changesduringfoodfreezingandfrozenstorage AT taoukispetros changesduringfoodfreezingandfrozenstorage |