Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties

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Publication Details

Journal
Food Science and Biotechnology
Published
2026-01-21
DOI
https://doi.org/10.1007/s10068-026-02090-3
Primary Topic
Food composition and properties
Type
article
Field-Weighted Citation Impact
0.00

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article

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties

Min-Jee Kim, Young-Mog Kim
Food Science and Biotechnology
Food composition and properties
article

Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties

Min-Jee Kim, Young-Mog Kim
article en

Abstract

No abstract available for this paper.
Food Science and BiotechnologyVol. 35(4)
Pukyong National University (KR)
National Research Foundation, Pukyong National University, National Research Foundation of Korea, Industry-Academic Cooperation Foundation of Kyungnam University
Openalex Percentile: Top 80%
Food composition and properties
DOIOpen Access PDFOpenAlex
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Development of ambient-stable fish cake snacks: effects of extrusion-retort parameters on physical and microbial properties — Min-Jee Kim, Young-Mog Kim · Food Science and Biotechnology (2026) | TGRS Research Map | TGRS