Raman spectroscopic evaluation of meat batter structural changes induced by thermal treatment and salt addition

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 16, 2008, Pages 7119-7124

  Herrero, A M ^a   Carmona, P ^b   Lopez Lopez I ^c   Jimenez Colmenero F ^c  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

^b INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^c INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Meat batter; Raman spectroscopy; Salt content; Texture; Thermal treatment

Indexed keywords

EID: 51649107143     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf800925s     Document Type: Article

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