Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing

Publication date: Available online 17 January 2021Source: Meat ScienceAuthor(s): Huijuan Yang, Fei Tao, Guangtian Cao, Minyi Han, Xinglian Xu, Guanghong Zhou, Qing Shen
Source: Meat Science - Category: Food Science Source Type: research