Hpp to Improve Water Retention of Sodium-Reduced Frozen Chicken Breast Gels with Two Organic Anion-Types of Potassium Salts

in 63rd International Congress of Meat Science and Technology
Autor:innen:
Y. Zhou School of Food Science and Engineering, Hefei University of Technology, Anhui province, People’s Republic of China; li_pj@hotmail.com; chencg1629@hfut.edu.cn

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W. Wang School of Food Science and Engineering, Hefei University of Technology, Anhui province, People’s Republic of China; li_pj@hotmail.com; chencg1629@hfut.edu.cn

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F. Ma School of Food Science and Engineering, Hefei University of Technology, Anhui province, People’s Republic of China; li_pj@hotmail.com; chencg1629@hfut.edu.cn

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P.-J. Li School of Food Science and Engineering, Hefei University of Technology, Anhui province, People’s Republic of China; li_pj@hotmail.com; chencg1629@hfut.edu.cn

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C.-G. Chen School of Food Science and Engineering, Hefei University of Technology, Anhui province, People’s Republic of China; li_pj@hotmail.com; chencg1629@hfut.edu.cn

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Art:
Kapitel
Seiten:
342–343
DOI:
https://doi.org/10.3920/9789086868605_147

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