ENZYMATIC BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE IN COMMINUTED MEAT .12. INFLUENCE OF BREAKDOWN OF TRIPOLYPHOSPHATE AND DIPHOSPHATE ON WATER-HOLDING-CAPACITY OF MEAT

被引：11

作者：

HAMM, R ^{[1
]}

NERAAL, R ^{[1
]}

机构：

[1] BUNDESANSTALT FLEISCHFORSCH,INST CHEM & PHYS,D-8650 KULMBACH,FED REP GER

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1977年 / 164卷 / 04期

关键词：

D O I：

10.1007/BF01147298

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：243 / 246

页数：4

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NERAAL, R .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1977, 163 (03) :213-215

[8] INFLUENCE OF SODIUM-CHLORIDE ON BREAKDOWN AND COLLOID-CHEMICAL EFFECT OF ADENOSINE-TRIPHOSPHATE IN GROUND BEEF MUSCLE POST-RIGOR [J].

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HAMM R, 1977, Z LEBENSM UNTERS FOR, V164, P98, DOI 10.1007/BF01354311

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