Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure
Author:
Affiliation:
1. 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/jf960210o
Reference15 articles.
1. Effects of high pressure on proteins
2. Binding properties and colour of Bologna sausage made with varying fat levels, protein levels and cooking temperatures
3. Incorporation of sardine surimi in Bologna sausage containing different fat levels
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