Effects of Inorganic Phosphates and Sodium Hydroxide on the Cooked Cured Color, pH and Emulsion Stability of Reduced-Sodium and Conventional Meat Emulsions

✍ Scribed by C.L. KNIPE; D.G. OLSON; R.E. RUST

• Book ID: 108813607
• Publisher: Institute of Food Technologists
• Year: 1988
• Tongue: English
• Weight: 573 KB
• Volume: 53
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1988.tb09263.x