title: Temperature, color, and texture prediction models for surimi seafood pasteurization.
authors.affiliation: Oregon State University, Seafood Laboratory, 2001 Marine Dr., Astoria, OR 97103, USA.
authors.forename: Jacek
authors.initials: J
authors.lastname: Jaczynski
authors.forename: Jae W
authors.initials: JW
authors.lastname: Park
mesh_terms: D003116:Color; D005396:Fish Products; D005511:Food Handling / Q000379:methods*; D009124:Muscle Proteins / Q000737:chemistry*; D009210:Myofibrils / Q000737:chemistry*; D012677:Sensation; D013696:Temperature
chemical_list: D009124:Muscle Proteins