High-pressure-induced changes in the cha
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Colmenero, Francisco JimΓ©nez; Carballo, JosΓ©; FernΓ‘ndez, Paloma; Barreto, Giovan
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Article
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1997
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John Wiley and Sons
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English
β 335 KB
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The purpose of this study was to analyse the consequences of applying high pressures (100 and 300 MPa for 5 and 20 min) on characteristics such as water and fat binding properties, texture, colour, microstructure and microbiology of low-fat (90 g kg~1, LF) and high-fat (247 g kg~1, HF) meat emulsion