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Multi-layered structure and physicochemical properties of reconstituted meat-based products from minced fish by physical extrusion: Impact of extrusion strength

Yaping Fu; Yanshun Xu
Food Research International · Vol. 190 · pp. 114659 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-08-01
Publication Year2024
Volume190
Pages114659
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114659
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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