EFFECTS OF SODIUM-HYDROXIDE AND SELECTED INORGANIC PHOSPHATES ON THE CHARACTERISTICS OF REDUCED SODIUM MEAT EMULSIONS

被引：12

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.tb13002.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1017 / 1020

页数：4

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[8] EFFECTS OF MAGNESIUM-CHLORIDE COMBINED WITH TETRASODIUM PYROPHOSPHATE ON MEAT EMULSION CHARACTERISTICS [J].

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