Cite
HARVARD Citation
Maity, T. et al. (2018). Use of hydrocolloids as cryoprotectant for frozen foods. Critical reviews in food science and nutrition. 58 (3), pp. 420-435. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Maity, T. et al. (2018). Use of hydrocolloids as cryoprotectant for frozen foods. Critical reviews in food science and nutrition. 58 (3), pp. 420-435. [Online].