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...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | دورية |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34247107097&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/60800 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |