Effects of high hydrostatic pressure processing parameters...

Innovative Food Science & Emerging Technologies 2015 / 08 Vol. 30

Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat

Ros-Polski, Valquiria, Koutchma, Tatiana, Xue, Jun, Defelice, Cheryl, Balamurugan, Sampathkumar
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Volume:
30
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2015.04.003
Date:
August, 2015
File:
PDF, 1.13 MB
english, 2015
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