The effects of freezing rate on the cellular structure of avocado
Avocado cubes were frozen using three different methods: by cabinet freezer at -17.0°C, by immersion in liquid nitrogen at -196.0°C. Microscopic sections were obtained and photomicrographed to show the effects of the different freezing rates imposed by the three methods. Quality of the frozen sample...
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| 格式: | Thesis |
| 語言: | English |
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1979.
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