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Published in 2017 at "Journal of Food Quality"
DOI: 10.1155/2017/2069470
Abstract: The effects of different heat treatments on abalones’ texture properties and sensory characteristics were studied. Thermal processing of abalone muscle was analyzed to determine the optimal heat treatment condition based on fuzzy evaluation. The results…
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Keywords:
muscle texture;
texture;
evaluation;
abalone muscle ... See more keywords