Efecto del valor de pH, del contenido de sal y de fosfatos sobre la capacidad de retencion de agua en embutidos cocidos.

1980

Puolanne E. | Ruusunen M. | Matikkala M.

Published in

Noticiteca Centro de Investigacion y Tecnologia de Carnes

Volume 10 ISSN 0325-643X

Pagination

v.78-81(59)

Language

Spanish; Castilian

Note

Numerical data; 12 ref.

Translated Title

English. [Effect of the pH value of salt content and phosphate on the water retention capacity in processed meat]. [Spanish]

Type

Journal Article; Numerical Data

Source

Noticiteca-Centro-de-Investigacion-y-Tecnologia-de-Carnes (Argentina). (May-Jun 1980). v. 10(59) p. 78-81.

In AGRIS since: 2012-11-15

Format: AGRIS AP

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