Effects of Thermal Processing Combined with High Pressure on the Characteristics of Cooked Pork
Author:
Publisher
Korean Society for Food Science of Animal Resources
Subject
Animal Science and Zoology,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO200835741864901.pdf
Reference28 articles.
1. Effects of high pressure on proteins
2. Pressure effects on intra- and intermolecular interactions within proteins
3. PRESSURE-HEAT TREATMENT OF POSTRIGOR MUSCLE: EFFECTS ON TENDERNESS
4. PRESSURE-HEAT TREATMENT OF POST-RIGOR MUSCLE: OBJECTIVE-SUBJECTIVE MEASUREMENTS
5. PRESSURE-HEAT TREATMENT OF MEAT: EFFECT ON CONNECTIVE TISSUE
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