Effect of High Pressure and Salt on Pork Meat Quality and Microstructure
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02816.x/fullpdf
Reference43 articles.
1. Effects of pressurization on structure, water distribution, and sensory attributes of cured ham: can pressurization reduce the crucial sodium content;Bertram;J Agric Food Chem,2006
2. Changes in myofibrillar proteins interactions and rheological properties induced by high-pressure processing;Chapleau;Eur Food Res Technol,2003
3. Scanning electron microscopy of bovine muscle: effect of heating on ultrastructure;Cheng;J Food Sci,1976
4. Cooking of pork longissimus dorsi at different temperature and relative humidity values: effects on selected physic-chemical properties;Chiavaro;J Food Eng,2009
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