Some Physical Parameters Involved in the Addition of Inorganic Phosphates to Reduced-Sodium Meat Emulsions

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

• Book ID: 108816662
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 436 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06008.x