Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

European Food Research and Technology

Volumn 219, Issue 1, 2004, Pages 1-5

  Shirsat, Nicky ^a   Brunton, Nigel P ^a   Lyng, James G ^a   McKenna, Brian ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

Dielectric; Meat; Microscopy; Ohmic; Water holding capacity

Indexed keywords

DATA ACQUISITION; DIELECTRIC PROPERTIES; EMULSIONS; FLUID DYNAMICS; MOISTURE; OILS AND FATS; OPTICAL MICROSCOPY; PROTEINS;

COOKING; DIELECTRIC; FOODSTUFFS; OHMIC; WATER HOLDING CAPACITY;

MEATS;

EID: 2942682363     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0920-7     Document Type: Article

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