Dependence of water-binding properties of ground meat on change in active acidity

Autor:	E. V. Fat’yanov, A. V. Rypalov, R. E. The
Rok vydání:	2011
Předmět:	Psychiatry and Mental health Neuropsychology and Physiological Psychology Water activity Chemistry Environmental chemistry Sodium Plant biochemistry food and beverages chemistry.chemical_element sense organs Water binding Value (mathematics)
Zdroj:	Russian Agricultural Sciences. 37:439-440
ISSN:	1934-8037 1068-3674
DOI:	10.3103/s1068367411050077
Popis:	The effect of pH value on water activity and water-binding capacity of ground meat is established. The water-binding properties of ground meat change at different levels of the sodium chloride content in it.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::42419fe6b39d4adb2a67253c97c7d03b https://doi.org/10.3103/s1068367411050077 Zobrazit plný text záznamu Full text from SpringerLink