The effect of high pressure at subzero temperature on proteins solubility, drip loss and texture of fish (cod and salmon) and mammal's (pork and beef) meat

✍ Scribed by Malinowska-Pa czyk, E.; Walecka, M.; Paw owicz, R.; Tylingo, R.; Ko odziejska, I.

• Book ID: 121448210
• Publisher: SAGE Publications
• Year: 2013
• Tongue: English
• Weight: 481 KB
• Volume: 20
• Category: Article
• ISSN: 1082-0132
• DOI: 10.1177/1082013213488901