Publication | Open Access

Stability improvement of reduced-fat reduced-salt meat batter through modulation of secondary and tertiary protein structures by means of high pressure processing

BiochemistryNatural SciencesBiochemical EngineeringTertiary Protein StructuresStability ImprovementProtein EngineeringFood EngineeringFood ProcessingHigh Pressure ProcessingMeat QualityMeat ScienceFood TechnologyBiomolecular EngineeringHealth Sciences