Improvement of texture and palatability of chicken breast: effect of high hydrostatic pressure and sodium hydrogen carbonate
Author:
Publisher
Informa UK Limited
Subject
Condensed Matter Physics
Link
http://www.tandfonline.com/doi/pdf/10.1080/08957959.2013.780053
Reference12 articles.
1. Effects of High Pressure Treatment on the Ultrastructure and Solubilization of Isolated Myofibrils.
2. High pressure/thermal treatment of meat batters prepared from freeze–thawed pork
3. High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan
4. Heating of Chicken and Pork Meat Batters under Pressure Conditions: Protein Interactions
5. Effect of high pressure on the protease activities in meat.
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