Effect of high pressure processing on textural and microbiological quality of pink perch (Nemipterus japonicus) sausage during chilled storage
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957959.2015.1103372
Reference43 articles.
1. Instrumental-sensory evaluation of texture for fish sausage and its storage stability
2. Food Processing by High Hydrostatic Pressure
3. High pressure effects on protein structure and function
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