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Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes

Utaiwan Chattong, Arunee Apichartsrangkoon

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Key concepts: Viscoelasticity, Rheometry, Rheology, Creep, Food science, Materials science, Dynamic mechanical analysis, Stress (linguistics)

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Dynamic viscoelastic characterisation of ostrich-meat yor (Thai sausage) following pressure, temperature and holding time regimes — Research Paper | ScholarLens