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Effects of heat treatment on the gel properties of the body wall of sea cucumber (Apostichopus japonicus)
The sensory texture of sea cucumber (Apostichopus japonicus) was dramatically affected by heat treatment. In this study, sea cucumbers were heated under different thermal conditions (HSC), and divided into five groups (HSC-80, HSC-90, HSC-100, HSC-110, and HSC-120) according to the heating temperatu...
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| Publicado no: | J Food Sci Technol |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5334229/ https://ncbi.nlm.nih.gov/pubmed/28298684 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2509-8 |
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