Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties

doi:10.13995/j.cnki.11-1802/ts.027208

GAO Yanlei, OJANGBA THEODORA, YANG Chao, WANG Zhuo, ZHANG Li, YU Qunli, GUO Zhaobin

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 86-93.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (2) : 86-93. DOI: 10.13995/j.cnki.11-1802/ts.027208

Ultra-high pressure technology assists optimizing the process of cowhide collagen low-fat beef patties

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(2): 86-93 https://doi.org/10.13995/j.cnki.11-1802/ts.027208

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Received	Revised	Published
2021-03-02	2021-04-12	2022-01-25
Issue Date
2022-02-28

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