Application of high pressure to chicken meat batters during heating modifies physicochemical properties, enabling salt reduction for high-quality products
Zheng, Hai-bo, Han, Min-yi, Yang, Hui-juan, Tang, Chang-bo, Xu, Xing-lian, Zhou, Guang-hongМова:
english
Журнал:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.06.006
Date:
June, 2017
Файл:
PDF, 6.34 MB
english, 2017
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