Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes.

Kang, Zhuang-Li; Li, Xiang; He, Hong-Ju; Ma, Han-Jun; Song, Zhao-Jun.

Afiliação

Kang ZL; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.
Li X; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.
He HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.
Ma HJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.
Song ZJ; School of Food Science, Henan Institute of Science and Technology, Xinxiang, 453003 China.

J Food Sci Technol ; 54(9): 2852-2860, 2017 Aug.

Article em En | MEDLINE | ID: mdl-28928525