Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor.

Foods · 2022 · PMC9655066 · PMID 36359935

Europe PMC DOI

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a decreasing trendno p-value reported

an increasing trendno p-value reported

With increasing sterilization temperatures, there were no obvious changes in the springiness, cohesiveness presented a gradual upward trend, but the hardness and chewiness showed an increasing trend followed by a decreasing trend.

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