Combination effects of ultra-high pressure and temperature on the physical and thermal properties of ostrich meat sausage (yor)

Meat Science

Volumn 76, Issue 3, 2007, Pages 555-560

  Supavititpatana, Thawatchai ^a   Apichartsrangkoon, Arunee ^a  

^a CHIANG MAI UNIVERSITY   (Thailand)

Author keywords

DSC; Ostrich meat yor; Stress relaxation; Ultra high pressure

Indexed keywords

STRUTHIONIFORMES;

EID: 34247107097     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.01.007     Document Type: Article

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