Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced‐Sodium Meat Emulsions
- 1 January 1990
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 55 (1) , 23-25
- https://doi.org/10.1111/j.1365-2621.1990.tb06008.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Effects of Selected Inorganic Phosphates, Phosphate Levels and Reduced Sodium Chloride Levels on Protein Solubility, Stability and pH of Meat EmulsionsJournal of Food Science, 1985
- Effects of Rigor‐State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter‐Type SausagesJournal of Food Science, 1983
- Über den enzymatischen Abbau von Tripolyphosphat und Diphosphat in zerkleinertem FleischZeitschrift für Lebensmittel-Untersuchung und Forschung, 1977
- Über den enzymatischen Abbau von Tripolyphosphat und Diphosphat in zerkleinertem FleischZeitschrift für Lebensmittel-Untersuchung und Forschung, 1977
- Über den enzymatischen Abbau von Tripolyphosphat und Diphosphat in zerkleinertem FleischZeitschrift für Lebensmittel-Untersuchung und Forschung, 1977
- The hydrolysis of sodium triphosphate in cod and beef muscleInternational Journal of Food Science & Technology, 1973
- The swelling effect of polyphosphates on lean meatJournal of the Science of Food and Agriculture, 1954
- Hydrolysis of dehydrated Sodium PhosphatesIndustrial & Engineering Chemistry, 1947