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Preparation and Investigation of Dry Aluminium Phosphate Gels with Antacid Properties

✍ Scribed by Efimia Misheva


Publisher
John Wiley and Sons
Year
1988
Tongue
English
Weight
231 KB
Volume
321
Category
Article
ISSN
0365-6233

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## Abstract The influence of the curing time of nutria meat on pH, water holding capacity, emulsion stability (expressed as a quantity of bound oil, ES~0~, and water, ES~w~), heat contraction and cooking losses was studied. The results were compared to that obtained earlier from beef cured without