HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts
Y. Zhou, W. Wang, F. Ma, P-J. Li and C-G Chen
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
HPP to improve water retention of sodium-reduced frozen chicken breast gels with two organic anion-types of potassium salts
Y. Zhou, W. Wang, F. Ma, P-J. Li and C-G Chen