Technical Article 18376 from the Texas Agricultural Experiment Station, College Station, TX. This research contributes to project HM 6267 and was partially supported by the Finnish Academy of Science, Helsinki.
Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 4, pages 1036–1038, July 1983
How to Cite
PUOLANNE, E. J. and TERRELL, R. N. (1983), Effects of Rigor-State, Levels of Salt and Sodium Tripolyphosphate on Physical, Chemical and Sensory Properties of Frankfurter-Type Sausages. Journal of Food Science, 48: 1036–1038. doi: 10.1111/j.1365-2621.1983.tb09155.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 2/28/83; revised 4/15/83; accepted 4/20/83.
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