EFFECTS OF SODIUM CHLORIDE AND CONDENSED PHOSPHATES ON THE WATER-HOLDING CAPACITY, pH AND SWELLING OF CHICKEN MUSCLE
- 1 September 1973
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 38 (6), 991-994
- https://doi.org/10.1111/j.1365-2621.1973.tb02131.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- EFFECT OF CONDENSED PHOSPHATES ON pH, SWELLING AND WATER‐HOLDING CAPACITY OF BEEFJournal of Food Science, 1972
- Effect of Various Additives on the Binding Properties of Chicken MeatPoultry Science, 1966
- Some Factors Influencing the Texture of an Egg Product in Sausage CasingPoultry Science, 1962
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961
- Multiple Range and Multiple F TestsBiometrics, 1955