Physical properties of surimi sausages subjected to high hydrostatic pressure treatment
Crossref DOI link: https://doi.org/10.1007/s10068-019-00599-4
Published Online: 2019-03-26
Published Print: 2019-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Oh, Nam Seok
Kim, Min Young
Jang, Gwi Yeong
Lee, Yoon Jeong
Baek, So Yune
Lee, Jounsoo
Jeong, Heon Sang
Text and Data Mining valid from 2019-03-26
Article History
Received: 16 August 2018
Revised: 17 January 2019
Accepted: 5 March 2019
First Online: 26 March 2019