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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| 格式: | Article |
| 語言: | English |
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2014
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| 在線閱讀: | http://www.scopus.com/inward/record.url?eid=2-s2.0-57049178935&partnerID=40&md5=da3952885dc4d98fa1d6f014c24c5395 http://cmuir.cmu.ac.th/handle/6653943832/603 |
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