Sodium Tripolyphosphate Stability and Effect in Ground Turkey Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1993.tb04310.x/fullpdf
Reference26 articles.
1. Factors Relating to Oxidative Stability of Cooked Broiler Breast Patties Treated with Sodium Tripolyphosphate
2. Effects of Reduced Sodium Chloride and Added Phosphates on Physical and Sensory Properties of Turkey Frankfurters
3. Hydrolysis of dehydrated Sodium Phosphates
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