The effect of high pressure treatment on the quality of chicken breast meat
In the present work, the effect of high pressure processing (HPP) (0, 100, 200 and 300 MPa) and different treatment time (5 and 10 minutes) on the moisture uptake, cooking yield, colour and texture, as well as microbial population of chicken breast fillets was investigated. The application of high h...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001079507 |
|---|---|
| Matična publikacija: |
Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam (Online) 14 (2019), 3/4 ; str. 76-81 |
| Glavni autori: | Marušić, Nives, inženjerka prehrambene tehnologije (Author), Ježek, Damir, Markov, Ksenija, Frece, Jadranka, Ćurić, Duška, Medić, Helga |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.31895/hcptbn.14.3-4.6 Hrčak |