Effects of high‐pressure processing on aquatic products with an emphasis on sensory evaluation
Author:
Affiliation:
1. College of Food Science and Engineering Jilin Agricultural University Changchun Jilin 130118 China
2. National Engineering Laboratory for Wheat and Corn Deep Processing Changchun Jilin 130118 China
Funder
National Key Research and Development Program of China
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16068
Reference66 articles.
1. Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
2. Enzymatic hydrolysis of fish gelatin under high pressure treatment
3. Sensory and Physical Changes in Chilled Farmed Coho Salmon (Oncorhynchus kisutch): Effect of Previous Optimized Hydrostatic High-Pressure Conditions
4. THE COAGULATION OF ALBUMEN BY PRESSURE
5. Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels
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