Effects of salt, phosphates, potassium sorbate and sodium erythorbate on qualities of emulsified meatball

Resource

Journal of Food Engineering, 73(3), 246-252

Journal

Journal of Food Engineering

Journal Volume

73

Journal Issue

3

Pages

246-252

Date Issued

2006

Author(s)

Sun, L.-Y.

DOI

URI

Type

journal article

File(s)

Name

09.pdf

Size

24.16 KB

Format

Adobe PDF

Checksum

(MD5):adf0e0f3d8d6dad46b80f4557f3c47a0