Effect of Various Additives on the Binding Properties of Chicken Meat
Open Access
- 1 January 1966
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 45 (1) , 185-188
- https://doi.org/10.3382/ps.0450185
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effect of Polyphosphates on Binding Properties of Chicken MeatPoultry Science, 1965
- Influence of Polyphosphates in Chilling Water on Quality of Poultry MeatPoultry Science, 1963
- Some Factors Influencing the Texture of an Egg Product in Sausage CasingPoultry Science, 1962
- The The Action of Phosphates on Kaolin Suspensions.The Journal of Physical Chemistry, 1950