Muscle protein gelation by combined use of high pressure/temperature

Trends in Food Science and Technology

Volumn 13, Issue 1, 2002, Pages 22-30

  Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD PROCESSING; GELATION; HIGH PRESSURE EFFECTS; PROTEINS;

MYOSYSTEMS;

MUSCLE;

EID: 0036344121     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(02)00024-9     Document Type: Article

References (53)

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