Isochoric freezing for the improvement of safety and quality of ready-to-eat hard-boiled eggs

Food Control 2026

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Authors: Sumeyye Atci, Valerie S. McGraw, Matthew J. Powell‐Palm, Tara McHugh, Boris E. Rubinsky, Cristina Bilbao-Sáinz
DOI: 10.1016/j.foodcont.2026.112202
Cited by: 1
References: 56

Fields of Study & Subjects

Food Drying and Modeling Food Industry and Aquatic Biology Freezing and Crystallization Processes

Publication details

Journal / source
Food Control
Publisher
Elsevier BV
Volume
188
Pages
112202–112202
Publication date
10 April 2026
Language
EN