High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking temperature

Journal of Food Science

Volumn 63, Issue 4, 1998, Pages 656-659

  Jimenez Colmenero F ^a   Fernandez P ^a   Carballo, J ^a   Fernandez Martin F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Chicken meat; Cooking temperature; High pressure; Pork batters

Indexed keywords

GALLUS GALLUS;

EID: 0032430351     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1998.tb15806.x     Document Type: Article

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