id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
ajfsoa-290	Gao, Xin; Zhang, Zhaohui; Liu, Lianfeng; Liu, Qian	Rheological changes of sea cucumber Stichipus japonicus during different heated times	2018	5	.pdf	application/pdf	2848	189	63	Accepted 12 October, 2018 Changes in tissue structure, weight, volume and rheological properties of sea cucumber meat were studied. The weight, volume, rupture strength, and elastic moduli of sea cucumber meat decreased greatly, but the relaxation time and viscosity showed positive correlation with heating time.	cache/ajfsoa-290.pdf	txt/ajfsoa-290.txt