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Effects of Meat and Phosphate Level on Water-Holding Capacity and Texture of Emulsion-Type Sausage During Storage
meat emulsion-type sausage water-holding capacity texture
2012/8/13
This paper was designed to verify the influence of phosphate on water-holding capacity (WHC) and texture of emulsiontype sausage prepared with pre-rigor meat, ageing meat or frozen meat. Pre-rigor por...
Effect of Trisodium Phosphate on Quality of Buffalo Offals
Buffalo offals trisodium phosphate microbial quality
2008/11/1
A study was carried out to determine the influence of different concentration and contact time combinations of Trisodium Phosphate (TSP) solutions on microbial, sensory and physico-chemical characteri...