Temperature, color, and texture prediction models for surimi seafood pasteurization

Jacek Jaczynski, Jae W. Park

Research output: Contribution to journalArticle

1 Citation (Scopus)
Original languageEnglish
Pages (from-to)121-133
Number of pages13
JournalAdvances in Experimental Medicine and Biology
Volume542
Publication statusPublished - 2004 Feb 23
Externally publishedYes

Fingerprint

Fish products
Pasteurization
Fish Products
Seafood
Food Handling
Muscle Proteins
Myofibrils
Color
Textures
Temperature

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)

Cite this

Temperature, color, and texture prediction models for surimi seafood pasteurization. / Jaczynski, Jacek; Park, Jae W.

In: Advances in Experimental Medicine and Biology, Vol. 542, 23.02.2004, p. 121-133.

Research output: Contribution to journalArticle

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