Author:
Sokolov Sergey,Afenchenko Dmitry,Malich Alexander,Yashonkov Alexander,Yakovlev Oleg
Abstract
Abstract
The paper presents a comparative analysis of the results of experimental studies of the rheological characteristics of the fish paste prepared by the traditional method and the paste obtained using high pressure treatment at room temperature. The viscosity and shear stress were studied, which characterize the forming ability and strength of the structure. It is shown that pressure treatment can be used as an alternative way to prepare fish paste.
Cited by
4 articles.
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