# Effects of high hydrostatic pressure processing parameters and NaCl concentration on the physical properties, texture and quality of white chicken meat

> Research article (Innovative Food Science & Emerging Technologies, 2015) · cited 86× · AI/ML

**Wikidata**: [openalex:W2042072021](https://www.wikidata.org/wiki/openalex:W2042072021)  
**Source**: https://4ort.xyz/entity/effects-of-high-hydrostatic-pressure-processing-parameters-and-nacl-concentration-on-the-physical-properties-texture-and