Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure processing and sodium reduction on physicochemical properties, sensory quality, and microbiological shelf life of ready-to-eat chicken breasts

Published:2020-06 Issue: Volume:127 Page:109352
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Orel Ricardin,Tabilo-Munizaga Gipsy,Cepero-Betancourt Yamira,Reyes-Parra Juan Esteban,Badillo-Ortiz Alonso,Pérez-Won Mario

Funder

International Cooperation

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

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4. The use of marination to improve poultry meat quality;Bianchi;Italian Journal of Animal Science,2009

5. Structural modification of myofibrillar proteins by high-pressure processing for functionally improved, value-added, and healthy muscle gelled foods;Chen;Critical Reviews in Food Science and Nutrition,2018

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