Moisture Retention and Textural Properties of Ground Chicken Meat as Affected by Sodium Tripolyphosphate, Ionic Strength and pH
- 1 November 1992
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 57 (6), 1291-1293
- https://doi.org/10.1111/j.1365-2621.1992.tb06839.x
Abstract
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- Critical Stability ConstantsPublished by Springer Nature ,1976