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