Effect of high pressure processing on the gel properties of...

Meat Science 2013 / 09 Vol. 95; Iss. 1

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

Ma, Fei, Chen, Conggui, Zheng, Lei, Zhou, Cunliu, Cai, Kezhou, Han, Zhuo
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Volume:
95
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.04.025
Date:
September, 2013
File:
PDF, 508 KB
english, 2013
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