Changes in Shear Parameters, Protein Degradation and Ultrastructure of Pork Following Water Bath and Ohmic Cooking

Author： Dai Yan   Zhang Qiao-na   Wang Lu   Liu Yi   Li Xing-min   Dai Rui-tong  

Publisher： Springer Publishing Company

ISSN： 1935-5130

Source： Food and Bioprocess Technology, Vol.7, Iss.5, 2014-05, pp. : 1393-1403

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

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