Effects of different high temperature-pressure processing times on the sensory quality, nutrition and allergenicity of ready-to-eat clam meat
Yachun Chen, Xiaoyue Yao, Jilu Sun, Aijin Ma
Topics & Concepts
Food scienceSensory systemPascalizationQuality (philosophy)High pressureBiologyChemistryEngineeringPhysicsEngineering physicsNeuroscienceQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsProtein Hydrolysis and Bioactive Peptides