Phosphate Reduction in Emulsified Meat Products: Impact of Phosphate Type and Dosage on Quality Characteristics
Phosphate reduction is of important industrial relevance in the manufacturing of emulsified meat products because it may give rise to a healthier product. The effect of seven different phosphate types was tested on the physicochemical and quality characteristics to select the most promising phosphat...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Zagreb Faculty of Food Technology and Biotechnology
2017-01-01
|
| Series: | Food Technology and Biotechnology |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/275154 |