Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition

Title
Raman Spectroscopic Evaluation of Meat Batter Structural Changes Induced by Thermal Treatment and Salt Addition
Authors
Keywords
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Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 56, Issue 16, Pages 7119-7124
Publisher
American Chemical Society (ACS)
Online
2008-07-22
DOI
10.1021/jf800925s

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