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Research Project: Preservation of Food By Isochoric (Constant Volume) Freezing

Location: Healthy Processed Foods Research

Publications (Clicking on the reprint icon Reprint Icon will take you to the publication reprint.)

Quality changes during isochoric freezing of tilapia muscle - (Peer Reviewed Journal)

Preservation of sweet cherry by isochoric (constant volume) freezing Reprint Icon - (Peer Reviewed Journal)
Bilbao-Sainz, C., Sinrod, A., Powell-Palm, M., Dao, L.T., Takeoka, G.R., Williams, T.G., Wood, D.F., Ukpai, G., Aruda, J., Bridges, D.F., Wu, V.C., Rubinsky, B., McHugh, T.H. 2018. Preservation of sweet cherry by isochoric (constant volume) freezing. Innovative Food Science and Emerging Technologies. 52:108-115. https://doi.org/10.1016/j.ifset.2018.10.016.