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Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

✍ Scribed by Ma, Fei; Chen, Conggui; Zheng, Lei; Zhou, Cunliu; Cai, Kezhou; Han, Zhuo

Book ID: 122477470
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 508 KB
Volume: 95
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2013.04.025

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