Phosphate additives determination in meat products by 31-phosphorus nuclear magnetic resonance using new internal reference standard: Hexamethylphosphoroamide-Reference-Cited by-同舟云学术

Phosphate additives determination in meat products by 31-phosphorus nuclear magnetic resonance using new internal reference standard: Hexamethylphosphoroamide

Published:2011-03 Issue:1 Volume:84 Page:199-203
ISSN:0039-9140
Container-title:Talanta
language:en
Short-container-title:Talanta

Author:

Szłyk Edward,Hrynczyszyn Paweł

Funder

Ministerstwo Nauki i Szkolnictwa Wyższego

Publisher

Elsevier BV

Subject

Analytical Chemistry

Reference34 articles.

1. Healthier meat and meat products: their role as functional foods

2. High Dietary Inorganic Phosphate Increases Lung Tumorigenesis and Alters Akt Signaling

3. Effect of temperature on phosphate diffusion in meats

4. Injection of salt, tripolyphosphate and bicarbonate marinade solutions to improve the yield and tenderness of cooked pork loin

5. Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics

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