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Structural changes evaluation with Raman spectroscopy in meat batters prepared by different processes
A comprehensive study was conducted to evaluate the structural changes of meat and protein of pork batters produced by chopping or beating process through the phase-contrast micrograph, laser light scattering analyzer, scanning electronic microscopy and Raman spectrometer. The results showed that th...
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| Veröffentlicht in: | J Food Sci Technol |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer India
2017
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5583115/ https://ncbi.nlm.nih.gov/pubmed/28928525 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2723-4 |
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