Changes in Shear Parameters, Protein Degradation and...

Food and Bioprocess Technology 2014 / 05 Vol. 7; Iss. 5

Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Yan Dai, Qiao-na Zhang, Lu Wang, Yi Liu, Xing-min Li…
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Volume:
7
Language:
english
DOI:
10.1007/s11947-013-1145-1
Date:
May, 2014
File:
PDF, 670 KB
english, 2014
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