High hydrostatic pressure and soybean protein addition to beef patties: effects on the formation of mixed aggregates and technological parameters

Publication date: Available online 31 August 2020Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Agustín Bernasconi, Natalia Szerman, Sergio Vaudagna, Francisco Speroni
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research
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