TY  - GEN
AU  - Kang,Zhuang-Li
AU  - Wang,Peng
AU  - Xu,Xing-Lian
AU  - Zhu,Chao-Zhi
AU  - Zou,Yu-Feng
AU  - Li,Ke
AU  - Zhou,Guang-Hong
TI  - 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
SN  - 1873-4138
PY  - 2014///0729
KW  - Consumer Behavior
KW  - Emulsions
KW  - chemistry
KW  - Food Handling
KW  - methods
KW  - Humans
KW  - Hydrogen-Ion Concentration
KW  - Meat Products
KW  - analysis
KW  - Odorants
KW  - Protein Structure, Secondary
KW  - Rheology
KW  - Sodium Chloride, Dietary
KW  - Spectrum Analysis, Raman
KW  - Taste
N1  - Publication Type: Journal Article; Research Support, Non-U.S. Gov't
UR  - https://doi.org/10.1016/j.meatsci.2013.09.024
ER  -