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...
Saved in:
| Main Authors: | , |
|---|---|
| 格式: | 雜誌 |
| 出版: |
2018
|
| 主題: | |
| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 機構: | Chiang Mai University |