Process optimization for high-pressure processing of black tiger shrimp ( Penaeus monodon) using response surface methodology
This study aims to investigate the effect of high-pressure processing on the quality of black tiger shrimp using response surface methodology. A central composite rotatable design was applied to evaluate the effects of three processing parameters, namely pressure (300-600 MPa), temperature (30-50 ℃)...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 23(2017), 3 vom: 17. Apr., Seite 197-208 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2017
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article High-pressure processing Staphylococcus aureus shrimp texture |
| Online verfügbar |
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