Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): A dynamic rheological and Raman spectroscopy study

✍ Scribed by Kang, Zhuang-Li; Wang, Peng; Xu, Xing-Lian; Zhu, Chao-Zhi; Zou, Yu-Feng; Li, Ke; Zhou, Guang-Hong

• Book ID: 122495411
• Publisher: Elsevier Science
• Year: 2014
• Tongue: English
• Weight: 686 KB
• Volume: 96
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2013.09.024