Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins-Reference-Cited by-同舟云学术

Potential application of high pressure homogenization (HPH) for improving functional and rheological properties of mechanically deboned chicken meat (MDCM) proteins

Published:2017-12 Issue: Volume:215 Page:161-171
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Saricaoglu Furkan Turker,Gul Osman,Tural Serpil,Turhan Sadettin

Publisher

Elsevier BV

Subject

Food Science

Reference70 articles.

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