Effect of Sodium Citrate Combined with Sodium Hydrogen Carbonate on the Quality of Phosphate-free Frankfurters
In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carbonate, sodium citrate was added at 0.1%, 0.15%, 0....
Main Authors: | Honglei ZHAO, Ying XIN, Meiyue LIU, Jingyao CHANG, Baohua KONG, Qian LIU |
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Format: | Article |
Language: | zho |
Published: |
The editorial department of Science and Technology of Food Industry
2022-05-01
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Series: | Shipin gongye ke-ji |
Subjects: | |
Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080228 |
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