The effect of NaCl-K2HPO4, some plant enzymes and oils on the emulsion and water holding capacities in beef
2002
Karakaya, M. (Selcuk Univ., Faculty of Agriculture, Konya (Turkey). Div. of Food Engineering) Ockerman, W.H. (Ohio State Univ., Colombus (USA). Div. of Animal Science)
The effects of 2.5% NaCl, 2.5% NaCl-0.5% K2HPO4, corn and soybean oil and various plant enzymes (0.5% Bromelain, 0.5% Ficin, 0.5% Papain) additions on emulsion capacity of beef and the effects of various plant enzymes (0.5% Bromelain, %0.5 Ficin, 0.5% Papain) additions on water holding capacity of beef has been investigated
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)