Restructuring Veal Steaks with Salt/Phosphate and Sodium Alginate/Calcium Lactate
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1994.tb05540.x/fullpdf
Reference22 articles.
1. Oxidative Stability of Frozen Pork Patties. Effect of Light and Added Salt
2. Processing Ingredients Affecting Oxidative and Textural Stability of Restructured Beef Roasts
3. Color and Color Stability of Frozen Restructured Beef Steaks: Effect of Sodium Chloride, Tripolyphosphate, Nitrogen Atmosphere, and Processing Procedures
4. Effects of Storage Time, Sodium Chloride and Sodium Tripolyphosphate on Yield and Microstructure of Comminuted Beef
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