Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate
Tabe, Kanae, Kim, Yun-Jung, Ohnuma, Shun, Ogoshi, Hiro, Suzuki, Atsushi, Nishiumi, TadayukiVolume:
33
Language:
english
Journal:
High Pressure Research
DOI:
10.1080/08957959.2013.780053
Date:
June, 2013
File:
PDF, 300 KB
english, 2013