Effect of high‐pressure treatment on the quality of prepared chicken breast-Reference-Cited by-同舟云学术

Effect of high‐pressure treatment on the quality of prepared chicken breast

Published:2020-09-18 Issue:4 Volume:56 Page:1597-1607
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Dong Kai¹,Luo Xin¹,Liu Lan¹,An Fengping¹,Tang Daobang²,Fu Lingyun³,Teng Hui¹,Huang Qun¹⁴^ORCID

Affiliation:

1. College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian350002China

2. Sericultural & Agri‐Food Research Institute, Guangdong Academy of Agricultural Sciences Key Laboratory of Functional Foods Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing Guangzhou Guangdong510610China

3. Fujian Zhengda Food Company Limited, Longyan Fujian364000China

4. Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu 610106China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14776

Reference55 articles.

1. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat

2. High pressure treatment effects on cod (Gadus morhua) muscle

3. Effect of high pressure treatment on the color of fresh and processed meats: A review

4. Applications of NMR in Meat Science

5. Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

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