EFFECTS OF SELECTED INORGANIC PHOSPHATES, PHOSPHATE LEVELS AND REDUCED SODIUM-CHLORIDE LEVELS ON PROTEIN SOLUBILITY, STABILITY AND PH OF MEAT EMULSIONS

被引：62
作者：
KNIPE, CL
OLSON, DG
RUST, RE
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 04期
关键词：
D O I：
10.1111/j.1365-2621.1985.tb13000.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
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页码：1010 / 1013
页数：4
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