Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Effects of high pressure processing on the thermal gelling properties of chicken breast myosin containing κ-carrageenan

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 40, October 2014, Pages 262-272

Xing Chen, Cong-gui Chen, Yan-zi Zhou, Pei-jun Li, Fei Ma, Tadayuki Nishiumi, Atsushi Suzuki,