Salt and phosphate effects on the gelling process of pressure/heat treated pork batters.

No abstract is available for this paper.

• Publication year

  2002

• Venue

  Meat Science

• Publication date

  2002-05-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/S0309-1740(01)00157-7PMID 22063908
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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