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Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

机译：高压对肿瘤饮食碎鱼凝胶纹理和感官特性的影响

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Keiko Yoshioka; Ai Yamamoto; Yasuyuki Matsushima; Kenji Hachisuka; Yoshihide Ikeuchi;
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1. Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet [J] . Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima, Food and Nutrition Sciences . 2016,第9期

机译：高压对吞咽困难鱼肉碎凝胶质地和感官特性的影响
2. Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet [J] . Ai Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka, Meat Science . 2013,第4期

机译：吞咽不良饮食高压热处理猪肉凝胶的质地，感官和吞咽特性
3. Efficient role of BacTN635 on the safety properties, sensory attributes, and texture profile of raw minced meat beef and chicken breast [J] . S. Smaoui, L. Elleuch, R. Ben Salah, Food Additives & Contaminants . 2014,第2期

机译：BacTN635对生碎肉牛肉和鸡胸肉的安全性，感官属性和质地特征的有效作用
4. MINCED MEAT PACKED IN HIGH-OXYGEN MODIFIED ATMOSPHERE -EFFECTS ON SENSORY QUALITY AND OXIDATION PRODUCTS [C] . AGREIL Cyril, rnHASKELL Jocelyn, rnHASKELL John, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：在高氧改性大气中包装的碎肉-对感官品质和氧化产物的影响
5. Effects of combination heating on texture of fish mince. [D] . Abdul-Malek, Siti Noorbaiyah. 2003

机译：组合加热对鱼肉质地的影响。
6. Effects of Pressure Temperature Treatment Time and Storage on Rheological Textural and Structural Properties of Heat-Induced Chickpea Gels [O] . María Dolores Alvarez, Raúl Fuentes, Wenceslao Canet 2015

机译：压力温度处理时间和贮藏时间对热诱导鹰嘴豆凝胶流变织构和结构性能的影响
7. Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels [O] . Pérez Mateos, Miriam, Solas, M. Teresa, Montero García, Pilar 2013

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Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

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