Water holding capacity, dielectric properties and light microscopy of conventionally and ohmically cooked meat emulsion batter

Author: Shirsat Nicky   Brunton Nigel   Lyng James   McKenna Brian  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.219, Iss.1, 2004-06, pp. : 1-5

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Related content