Pressure/Heat Combinations on Pork Meat Batters: Protein Thermal Behavior and Product Rheological Properties

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 11, 1997, Pages 4440-4445

  Fernández Martín, Fernando ^a   Fernández, Paloma ^a   Carballo, José ^a   Colmenero, Francisco Jiménez ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Comminuted meats; DSC; High pressure thermal treatments; Mechanical properties; Protein denaturation; Texture

Indexed keywords

EID: 0001196421     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9702297     Document Type: Article

References (21)

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