Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

Published 2012 View Full Article

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Title
Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 93, Issue 4, Pages 843-848
Publisher
Elsevier BV
Online
2012-12-14
DOI
10.1016/j.meatsci.2012.11.050

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