Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

✍ Scribed by Herrero, A. M.; Carmona, P.; López-López, I.; Jiménez-Colmenero, F.

• Book ID: 127263194
• Publisher: American Chemical Society
• Year: 2008
• Tongue: English
• Weight: 170 KB
• Volume: 56
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf800925s