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Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat
RESEARCH BACKGROUND: Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate t...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416127/ https://www.ncbi.nlm.nih.gov/pubmed/32831569 http://dx.doi.org/10.17113/ftb.58.02.20.6336 |