Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
- 1 July 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (4) , 854-856
- https://doi.org/10.1111/j.1365-2621.1987.tb14226.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
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- Effects of Reduced Salt (NaCI) Levels on the Stability of FrankfurtersJournal of Food Science, 1983
- Gel Characteristics—Structure as Related to Texture and Waterbinding of Blood Plasma GelsJournal of Food Science, 1982
- IONIC, pH, AND TEMPERATURE EFFECTS ON THE BINDING ABILITY OF MYOSINJournal of Food Science, 1979