Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters-Reference-Cited by-同舟云学术

Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters

Published:1988-01 Issue:1 Volume:53 Page:62-66
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BARBUT SHAI,MAURER ARTHUR J.,LINDSAY ROBERT C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb10178.x/fullpdf

Reference43 articles.

1. Effects of Sodium Chloride Reduction and Polyphosphate Addition on Clostridium Botulinum Toxin Production in Turkey Frankfurters

2. S. Barbut, A.J. Maurer, and R.C. Lindsay, 1987 . Effects of partial sodium chloride replacement with other chloride salts on the physical and sensory properties of turkey frankfurters . Can. Inst. Food Sci. Technol. (In press).

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