Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference30 articles.
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3. Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
4. Effect of Salt and Phosphates During Tumbling of Turkey Breast Muscle on Meat Characteristics
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