Effects of high pressure processing of pre-rigor rabbit muscles on dynamic rheological properties and protein secondary structures of the meat batters

doi:10.13995/j.cnki.11-1802/ts.017738

XUE Siwen, YI Xiaokun, YU Xiaobo, XU Xinglian

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 77-82.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (6) : 77-82. DOI: 10.13995/j.cnki.11-1802/ts.017738

Effects of high pressure processing of pre-rigor rabbit muscles on dynamic rheological properties and protein secondary structures of the meat batters

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(6): 77-82 https://doi.org/10.13995/j.cnki.11-1802/ts.017738

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Received	Published
2018-05-10	2019-03-25
Issue Date
2019-04-18

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