Evaluation of water absorption capacity of ingredients and additives used in the meat industry submitted to different saline concentrations and ultrasound

Köhn, C R ; Almeida, J C ; Schmidt, M M ; Vidal, A R ; Kempka, A P ; Demiate, I M ; Rosa, C S ; Kubota, E H ; Mello, R O ; Prestes, R C

International food research journal, 2016-01, Vol.23 (2), p.653 [Periódico revisado por pares]

Selangor: Universiti Putra Malaysia, Faculty of Food Science & Technology

Texto completo disponível