Texture and Microstructure of Enzyme-Treated Chicken Breast Meat for People with Difficulties in Mastication
Author:
Affiliation:
1. Tokyo Laboratory; EN Otsuka Pharmaceutical Co., Ltd.; 1-11-10 Kinshi Sumida-ku Tokyo 130-0013 Japan
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12178/fullpdf
Reference25 articles.
1. Meat cut and injection level affects the tenderness and cook yield of processed roast beef;Boles;Meat Sci.,2001
2. FAO/WHO 1973
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