Evaluation of sodium chloride and polyphosphates effects on water holding capacity of meat batter during processing
Y.-M. Deng, J.-H. Shao, T. Sun, N. Jia, D.-Y. Liu and L. Song
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Evaluation of sodium chloride and polyphosphates effects on water holding capacity of meat batter during processing
Y.-M. Deng, J.-H. Shao, T. Sun, N. Jia, D.-Y. Liu and L. Song