Texture of uncooked and cooked low- and high-fat meat batters as affected by high hydrostatic pressure

被引：23

作者：

Carballo, J ^{[1
]}

Fernandez, P ^{[1
]}

Colmenero, FJ ^{[1
]}

机构：

[1] CSIC,INST FRIO,MADRID 28040,SPAIN

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1996年 / 44卷 / 07期

关键词：

high pressure; meat batters; fat content; texture; PROTEINS; MYOSIN; GELS;

D O I：

10.1021/jf960210o

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1624 / 1625

页数：2

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