Moisture Retention and Textural Properties of Ground Chicken Meat as Affected by Sodium Tripolyphosphate, Ionic Strength and pH
- 1 November 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6) , 1291-1293
- https://doi.org/10.1111/j.1365-2621.1992.tb06839.x
Abstract
Batches of ground chicken meat were mixed with 10% solutions containing 0.0–5.0% sodium tripolyphosphate and sufficient NaCl to adjust the ionic strength (IS) of the solutions from a of the phosphate.Keywords
This publication has 1 reference indexed in Scilit:
- Critical Stability ConstantsPublished by Springer Nature ,1976