Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)
Ostrich meat sausages (yor) were subjected to ultra-high pressures of 300, 500 and 700 MPa for 40 and 60 min at 40 and 60 °C. Subsequently the physical properties of the products, colour, released and expressible water, gel strength and stress relaxation as well as their thermal characteristics (by...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-34247107097&partnerID=40&md5=5d9787e8bd21d31c403b68814aad2c31 http://www.ncbi.nlm.nih.gov/pubmed/22061000 http://cmuir.cmu.ac.th/handle/6653943832/572 |
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| Institution: | Chiang Mai University |
| Language: | English |