Physical properties of surimi sausages subjected to high hydrostatic pressure treatment
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DOI: 10.1007/s10068-019-00599-4
Abstract: We aimed to investigate the effect of high pressure treatment (HPT) on the physical properties of surimi sausages. For protein gelation, high hydrostatic pressure of 400, 500, and 600 MPa was applied for 5, 15, and… read more here.
Keywords: properties surimi; pressure treatment; treatment; physical properties ... See more keywords