Effect of high hydrostatic pressure in combination with low salt content for the improvement of texture and palatability of meat gels
Maksimenko, Anastasiia, Kikuchi, Ryo, Tsutsuura, Satomi, Nishiumi, TadayukiVolume:
548
Journal:
IOP Conference Series: Earth and Environmental Science
DOI:
10.1088/1755-1315/548/2/022078
Date:
September, 2020
File:
PDF, 517 KB
2020