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Response surface methodology multivariate analysis of properties of high-pressure-induced fish mince gel
- Perez-Mateos, M., Montero, P.
- European food research & technology 2000 v.211 no.2 pp. 79-85
- fish products, gels, optimization, pressure treatment, food processing, food processing quality, temperature, color, deformation, hardness, duration, water holding capacity, cohesion, adhesion