Influence of Varying pH and Algin/Calcium Binders on Selected Physical and Sensory Characteristics of Structured Beef
- 1 September 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (5) , 1266-1269
- https://doi.org/10.1111/j.1365-2621.1988.tb09253.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- Binding, Sensory and Storage Properties of Algin/Calcium Structured Beef SteaksJournal of Food Science, 1987
- Effect of Phosphates on the Functional Properties of Restructured Beef Rolls: The Role of pH, Ionic Strength, and Phosphate TypeJournal of Food Science, 1986
- Algin/Calcium Gel as a Raw and Cooked Binder in Structured Beef SteaksJournal of Food Science, 1986
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