Zobrazeno 1 - 3
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pro vyhledávání: '"R. G. MATLOCK"'
Publikováno v:
Journal of Food Science. 49:1372-1375
Publikováno v:
Journal of Food Science. 49:1363-1366
Whole hog sausage patties made with (1) no phosphate, (2) 0.375% sodium tripolyphosphate (STP) and (3) 0.441% Lem-O-Fos® in combination with salt levels of 1.5, 1.0, 0.5, and 0.0% NaCl were frozen and packaged. Use of phosphates decreased off-flavor
Autor:
R. G. Matlock
Publikováno v:
Journal of Engineering for Power. 92:172-172