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
One of the possibilities of using high-pressure technique in inactivation of microorganism is conducting this process at subzero temperature. However, for its practical application in meat preservation the appropriate properties of meat should be maintained. Therefore, the aim of this work was to ex...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 20(2014), 5 vom: 05. Juli, Seite 383-95 |
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| 1. Verfasser: | |
| Weitere Verfasser: | , , , |
| Format: | Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2014
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Research Support, Non-U.S. Gov't Dietary Proteins Muscle Proteins Sucrose 57-50-1 Glucose IY9XDZ35W2 |