Effects of Rigor‐State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter‐Type Sausages
- 1 July 1983
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 48 (4), 1036-1038
- https://doi.org/10.1111/j.1365-2621.1983.tb09155.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- Effects of Salt Levels in Prerigor Blends and Cooked Sausages on Water Binding, Released Fat and pHJournal of Food Science, 1983
- Salt, Water and Oilseed Proteins Affect Brine Content of SausagesJournal of Food Protection, 1981
- EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLEJournal of Food Science, 1973
- Multiple Range and Multiple F TestsBiometrics, 1955