Texture of Uncooked and Cooked Low- and High-Fat Meat Batters As Affected by High Hydrostatic Pressure
- 1 January 1996
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (7) , 1624-1625
- https://doi.org/10.1021/jf960210o
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Incorporation of sardine surimi in Bologna sausage containing different fat levelsMeat Science, 1994
- Effects of high pressure on proteinsFood Reviews International, 1993
- Modification of the heat-setting characteristics of myosin by pressure treatmentMeat Science, 1984
- Binding of comminuted meat: Effect of high pressureMeat Science, 1984