High-Pressure Pretreatment to Improve the Water Retention...

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Food and Bioprocess Technology 2017 / 11

High-Pressure Pretreatment to Improve the Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion Types of Potassium Salts

Zhou, Ying, Wang, Wu, Ma, Fei, Li, Pei-jun, Chen, Cong-gui
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Language:
english
Journal:
Food and Bioprocess Technology
DOI:
10.1007/s11947-017-2023-z
Date:
November, 2017
File:
PDF, 925 KB
english, 2017
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