Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced-Sodium Meat Emulsions-Reference-Cited by-同舟云学术

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Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced-Sodium Meat Emulsions

Published:1990-01 Issue:1 Volume:55 Page:23-25
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KNIPE C. L.,RUST R. E.,OLSON D. G.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1990.tb06008.x/fullpdf

Reference12 articles.

1. M.K. Awad, 1968 . Hydrolysis of polyphosphates added to meat. Master's thesis , The Univ. of Alberta, Edmonton, Alberta, Canada.

2. Hydrolysis of dehydrated Sodium Phosphates

3. The swelling effect of polyphosphates on lean meat

4. L.W. Hand, 1986 . The effects of preblending time on sausage texture. Ph.D. dissertation, Univ. of Nebraska.

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