Browsing EQA - Escola de Química e Alimentos by Subject "Textural properties"
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Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology
(2013)Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ...