Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength
FU Ya-ping, Yanshun Xu
Topics & Concepts
ExtrusionExtrusion cookingFish <Actinopterygii>Food scienceMaterials scienceChemistryComposite materialFisheryBiologyMeat and Animal Product QualityFood Industry and Aquatic BiologyFreezing and Crystallization Processes