Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time

Publication date: Available online 9 April 2021Source: Innovative Food Science & Emerging TechnologiesAuthor(s): Huijuan Yang, Lihong Chen, Honggang Tang, Haifeng Wang, Jin Zhang, Chaogen Xiao, Fei Tao, Guangtian Cao, Qing Shen
Source: Innovative Food Science and Emerging Technologies - Category: Food Science Source Type: research