Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages.
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DOI: 10.1111/1750-3841.13726
Abstract: Rabbit meat batters were subjected to high pressure (HP, 100 to 300 MPa for 3, 9, or 15 min) to elucidate their effects on proteins structures, the microenvironment, and the resulting functionalities of the subsequently… read more here.
Keywords: mpa min; rabbit meat; meat sausages; meat ... See more keywords