Improving Protein Digestibility and Texture of Beef Meat with Novel Processing Technologies

in 63rd International Congress of Meat Science and Technology
Autor:innen:
L. Kaur 1Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand

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F.M. Chian 1Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand

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X. Zhu 1Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand

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T. Astruc 2INRA Clermont-Ferrand Theix, UR370 QuaPA, F-63122 Saint-Genès-Champanelle, France

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I. Oey 3Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand; l.kaur@massey.ac.nz

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M.J. Boland 1Riddet Institute and Massey Institute of Food Science and Technology, Massey University, Palmerston North, New Zealand

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Art:
Kapitel
Seiten:
676–677
DOI:
https://doi.org/10.3920/9789086868605_301

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