Texture of uncooked and cooked low- and high-fat meat batters as affected by high hydrostatic pressure

被引:23
作者
Carballo, J [1 ]
Fernandez, P [1 ]
Colmenero, FJ [1 ]
机构
[1] CSIC,INST FRIO,MADRID 28040,SPAIN
关键词
high pressure; meat batters; fat content; texture; PROTEINS; MYOSIN; GELS;
D O I
10.1021/jf960210o
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
引用
收藏
页码:1624 / 1625
页数:2
相关论文
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