Phosphate-Mediated Water Uptake, Swelling, and Functionality of the Myofibril Architecture
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Springer US
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http://link.springer.com/content/pdf/10.1007/978-1-4615-4731-0_22.pdf
Reference37 articles.
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4. Fukazawa, T.; Hashimoto, Y.; Yasui, T. The relationhip between the components of myofibrillar protein and the ef-fect of various phosphates that influence the binding quality of sausage. J. Food Sci 1961, 26, 550–555
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