Effect of high-pressure processing in improving the quality of phosphate-reduced Irish breakfast sausages formulated with ultrasound-treated phosphate alternatives
Karthikeyan Palanisamy Thangavelu, Brijesh K. Tiwari, Joseph P. Kerry, Carlos Álvarez
Topics & Concepts
Food scienceChemistryEmulsionPascalizationPomacePhosphateHigh pressureBiochemistryEngineeringEngineering physicsMeat and Animal Product QualityInsect Utilization and EffectsBee Products Chemical Analysis