Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes
Ostrich-meat yor (Thai sausage) was pressurized at 200, 400 and 600 MPa, with 40 and 50 °C for 40 or 60 min, subsequently, the products were assessed by stress control rheometry. Two types of viscoelastic measurement were made. The first was an oscillatory analysis performed at a frequency range of...
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=57049178935&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/48797 |
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