Effects of Selected Commercial Phosphate Products on the Natural Bacterial Flora of a Cooked Meat System
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1988.tb07713.x/fullpdf
Reference25 articles.
1. M.K. Awad, 1968 . Hydrolysis of polyphosphates added to meat . M.S. thesis , The University of Alberta, Edmonton, Alberta.
2. EFFECTS OF WATER AND MICROWAVE ENERGY PRECOOKING ON MICROBIOLOGICAL QUALITY OF CHICKEN PARTS
3. The Effect of Polyphosphates and Sodium Chloride on Cooking Yields and Oxidative Stability of Chicken
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3. Antioxidative/Antimicrobial Effects and TBARS in Aerobically Refrigerated Beef as Related to Microbial Growth;Journal of Food Science;1997-11
4. Precooked Reduced-Fat Beef Patties Chemical and Sensory Quality as Affected by Sodium Ascorbate, Lactate and Phosphate;Journal of Food Science;1996-09
5. Effect of Polyphosphate and Sodium Chloride on the Growth of Listeria monocytogenes and Staphylococcus aureus in Ultra-High Temperature Milk;Journal of Dairy Science;1994-06
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