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Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing
Yang, Huijuan, Khan, Muhammad Ammar, Yu, Xiaobo, Zheng, Haibo, Han, Minyi, Xu, Xinglian, Zhou, GuanghongVolume:
121
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2016.06.004
Date:
November, 2016
File:
PDF, 2.25 MB
english, 2016