Effects of varying levels of sodium tripolyphosphate in beef patties
Effects of varying levels of sodium tripolyphosphate in the physico-chemical properties and sensory attributes of beef patties were studied. Selection of the best formulation from three hamburger recipes was first done. Selected formulation was used in the second phase where sodium trpolyphosphate (...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1999.
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