Phosphates and antioxidants as cryoprotectants in meat batters
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference25 articles.
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2. The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels;International Journal of Food Science & Technology;2007-07-01
3. Carrageenans in Beaker Sausage as Affected by pH and Sodium Tripolyphosphate;Journal of Food Science;1994-09
4. Meat texture measurement;Quality Attributes and their Measurement in Meat, Poultry and Fish Products;1994
5. Effects of levels of fat, surimi from sardine (Sardina pilchardus) and heat processing on thermal gelation of meat batters;Journal of the Science of Food and Agriculture;1993
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