Quality attributes enhancement of ready-to-eat hairtail fish balls by high-pressure processing
Huabin Luo, Zhenzhen Sheng, Chenxu Guo, Ru Jia, Wenge Yang
Topics & Concepts
Food scienceChemistryPascalizationFish <Actinopterygii>MyofibrilHigh pressureFisheryBiochemistryBiologyEngineering physicsEngineeringMicrobial Inactivation MethodsMeat and Animal Product QualityMagnetic and Electromagnetic Effects