Effects of Sodium Hydroxide and Selected Inorganic Phosphates on the Characteristics of Reduced Sodium Meat Emulsions
- 1 July 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (4) , 1017-1020
- https://doi.org/10.1111/j.1365-2621.1985.tb13002.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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