Kang, Zhuang-Li <br/><br/>
Effect of a beating process, as a means of reducing salt content in Chinese-style meatballs (kung-wan): a dynamic rheological and Raman spectroscopy study.  [electronic resource] 

 -  Meat science  Feb 2014 
 - 669-74 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-4138 
<br/><br/><label>Standard No.: </label>10.1016/j.meatsci.2013.09.024  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Consumer Behavior<br/>Emulsions--chemistry<br/>Food Handling--methods<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Meat Products--analysis<br/>Odorants<br/>Protein Structure, Secondary<br/>Rheology<br/>Sodium Chloride, Dietary--analysis<br/>Spectrum Analysis, Raman<br/>Taste