Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
G Jia, V Orlien, H Liu, A Sun - LWT, 2021 - Elsevier
Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa
(5 min, 4° C) followed by storage at− 20° C for up to 84 days were analyzed by …
(5 min, 4° C) followed by storage at− 20° C for up to 84 days were analyzed by …
[PDF][PDF] Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage
G Jia, V Orlien, H Liu, A Sun - LWT-Food Science and Technology, 2021 - academia.edu
Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200–400 MPa
(5 min, 4◦ C) followed by storage at 20◦ C for up to 84 days were analyzed by …
(5 min, 4◦ C) followed by storage at 20◦ C for up to 84 days were analyzed by …
Effect of high pressure processing of pork (Longissimus dorsi) on changes of protein structure and water loss during frozen storage.
G Jia, V Orlien, H Liu, A Sun - 2020 - cabidigitallibrary.org
Protein and water modification in pork Longissimus dorsi (LD) pressurized at 200-400 MPa
(5 min, 4° C) followed by storage at-20° C for up to 84 days were analyzed by …
(5 min, 4° C) followed by storage at-20° C for up to 84 days were analyzed by …