Effect of Salt and Tripolyphosphate on Acceptability of Flaked and Formed Hamburger Patties
- 1 January 1981
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 46 (1), 34-36
- https://doi.org/10.1111/j.1365-2621.1981.tb14524.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- A distillation method for the quantitative determination of malonaldehyde in rancid foodsJournal of Oil & Fat Industries, 1960