Effect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.

Vista sencilla de ítem
dc.contributorROSIANE C. BONFIM, UFRRJ; AMAURI ROSENTHAL, CTAA; ROSIRES DELIZA, CTAA; SIMONE PEREIRA MATHIAS, UFRRJ; JOSE CARLOS SA FERREIRA, CTAA; WILLIAM FERREIRA LEAL JUNIOR, CTAA.
dc.creatorBONFIM, R. C.
dc.creatorROSENTHAL, A.
dc.creatorDELIZA, R.
dc.creatorMATHIAS, S. P.
dc.creatorFERREIRA, J. C. S.
dc.creatorLEAL JUNIOR, W. F.
dc.date2014-02-26T11:11:11Z
dc.date2014-02-26T11:11:11Z
dc.date2014-02-26
dc.date2013
dc.date2016-02-23T11:11:11Z
dc.date.accessioned2026-06-30T23:08:56Z
dc.identifierIn: CIGR INTERNATIONAL TECHNICAL SYMPOSIUM, 8., 2013, Guangzhou. Advanced food processing and quality management: proceedings... [S.l.]: CIGR Committee, 2013. p. 71.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/981292
dc.identifier.urihttp://hdl.handle.net/123456789/375151
dc.languageeng
dc.rightsopenAccess
dc.subjectAlta pressão hidrostática
dc.subjectTransglutaminase microbiana
dc.subjectConsumidor
dc.subjectCor
dc.subjectTextura
dc.titleEffect of high hydrostatic pressure and transglutaminase on texture, color and sensory profiling of restructured meat.
dc.typeResumo em anais e proceedings

Archivos

Colecciones

Embrapa Agroindústria de Alimentos (CTAA)