Effect of High Pressure on Physicochemical Properties of Meat
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.560296
Reference150 articles.
1. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere
2. High pressure treatment effects on cod (Gadus morhua) muscle
3. Effects of High Pressure on the Myofibrillar Proteins of Cod and Turkey Muscle
4. Application of high hydrostatic pressure to control enzyme related fresh seafood texture deterioration
5. High Pressure Effects on Gelation of Surimi and Turkey Breast Muscle Enhanced by Microbial Transglutaminase
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