High hydrostatic processing of marinated ground chicken breast: Exploring the effectiveness on physicochemical, textural and sensory properties and microbial inactivation
Gülsün Akdemir Evrendilek
Topics & Concepts
Food scienceChewinessChemistryMarinationHydrostatic pressureMesophileChicken breastAromaOrganolepticQuantitative Descriptive AnalysisBacteriaBiologyPhysicsThermodynamicsGeneticsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesMicrobial Inactivation Methods