EFFECTS OF SELECTED INORGANIC PHOSPHATES, PHOSPHATE LEVELS AND REDUCED SODIUM-CHLORIDE LEVELS ON PROTEIN SOLUBILITY, STABILITY AND PH OF MEAT EMULSIONS

被引：62

作者：

KNIPE, CL

OLSON, DG

RUST, RE

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1985.tb13000.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1010 / 1013

页数：4

共 22 条

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