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Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate
Chen, Xing, Li, Pei-jun, Nishiumi, Tadayuki, Takumi, Hosono, Suzuki, Atsushi, Chen, Cong-guiVolume:
7
Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-014-1368-9
Date:
December, 2014
File:
PDF, 1.98 MB
english, 2014