Publication Cover
High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

High pressure-induced gel formation of chicken meat patties

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Pages 75-83 | Received 09 Sep 1999, Published online: 19 Aug 2006

References

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  • Jimenez-Colmenero , F. , Carballo , J. , Fernandez , P. , Barreto , G. and Solas , M. T. 1997 . High pressure-induced changes in the characteristics of low-fat and high-fat sausages . J. Sci. Food Agric. , 15 : 61 – 61 .
  • Jimenez-Colmenero , F. , Fernandez , P. , Carballo , J. and Fernandez-Martin , F. 1998 . High-pressure-cooked low-fat pork and chicken batters as affected by salt levels and cooking temperature . J. Food Sci. , 63 : 656 – 656 .
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  • Rovere , P. , Carpi , G. , Gola , S. , Dall'Aglio , G. and Maggi , A. 1997 . “ Chicken mechanical deboned meat: High pressure processed (second part: effect on proteins and shelf life) ” . In High Pressure Research in the Biosciences and Biotechnology , Edited by: Heremans , K. pp. 459 – 462 . Belgium : Leuven University Press .

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