Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition-Reference-Cited by-同舟云学术

Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

Published:2008-07-22 Issue:16 Volume:56 Page:7119-7124
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Herrero A. M.¹,Carmona P.¹,López-López I.¹,Jiménez-Colmenero F.¹

Affiliation:

1. Departamento Nutrición, Bromatología y Tecnología de los Alimentos, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain; Instituto de Estructura de la Materia (CSIC), Serrano 121, 28006 Madrid, Spain; and Instituto del Frío (CSIC), Ciudad Universitaria, 28040 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf800925s

Reference37 articles.

1. Scientific basis for reducing the salt (sodium) content in food products

2. Reducing salt: A challenge for the meat industry

3. Reducing salt (sodium) levels in processed meat, poultry and fish products

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