The use of phosphatic preparations in meat products
2006
Stamenkovic, T.
On the basis of the literature data, the use and role of phasphatic preparations has been presented in particular groups of meat products, as follows: chopped up shaped meat, sausages, semi-durable canned products, canned products and smoked and heat treated dry meat products. The focus was put in quantities and procedures of introducing phosphatic preparations into the meat products, The need for control of the used, or introduced quantities of the phosphatic preparations at formulation of products, as well as in the ready-made products, was given.
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