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Effects of hydrocolloids and high-pressure-heating processing on minced fish gels

✍ Scribed by Miriam Pérez-Mateos; Pilar Montero

Publisher
Springer
Year
2002
Tongue
English
Weight
72 KB
Volume
214
Category
Article
ISSN
0044-3026

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## Abstract High‐pressure‐induced conversions, such as the inactivation of enzymes or of microorganisms, are dependent on the applied pressure and the temperature of the process. The former can be considered to be a spatially homogeneous quantity, while the latter, being a transport quantity, varie