Effects of hydrocolloid addition and high pressure processing on the rheological properties and microstructure of a commercial ostrich meat product “Yor” (Thai sausage)

✍ Scribed by Utaiwan Chattong; Arunee Apichartsrangkoon; Alan E. Bell

• Book ID: 116737044
• Publisher: Elsevier Science
• Year: 2007
• Tongue: English
• Weight: 861 KB
• Volume: 76
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.01.012