|
|||||
|
|
Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema ) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties |
|
| Authors: | Miguel A. Ruiz Cabrera Raúl González García Miguel Abud Archila |
| Affiliation: | 1. Facultad de Ciencias Químicas, Universidad Autónoma de San Luis Potosí, San Luis Potosí, México;2. División de Estudios de Posgrado e Investigación, Instituto Tecnológico de Tuxtla Gutiérrez Chiapas, Tuxtla Gutiérrez, México |
| Abstract: | |
| Keywords: | Lisa blanca surimi products heat transfer thermal properties sensory evaluation |