Quality changes in high pressure processed tan mutton during storage.

Li, Dongdong; Peng, Yaling; Tao, Yingmei; Liu, Dunhua; Zhang, Haihong

Li, Dongdong; Peng, Yaling; Tao, Yingmei; Liu, Dunhua; Zhang, Haihong.

Afiliação

Li D; School of Agriculture, Ningxia University, Yinchuan, China.
Peng Y; School of Agriculture, Ningxia University, Yinchuan, China.
Tao Y; School of Agriculture, Ningxia University, Yinchuan, China.
Liu D; School of Agriculture, Ningxia University, Yinchuan, China.
Zhang H; School of Agriculture, Ningxia University, Yinchuan, China.

Food Sci Technol Int ; 27(6): 517-527, 2021 Sep.

Article em En | MEDLINE | ID: mdl-33176501

Assuntos

Carne Vermelha; Carne/análise; Pressão

Palavras-chave

High pressure treatment; colour; cytoskeleton proteins; stress relaxation test; tan mutton; water retention performance

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Carne Vermelha Idioma: En Revista: Food Sci Technol Int Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2021 Tipo de documento: Article País de afiliação: China

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google