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Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions.

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第一作者： O,Zorba

第一单位： Department of Animal Science, The Ohio State University, 2029 Fyffe Road, Columbus, Ohio 43210, USA.

作者： O,Zorba ^[1] ; H Y,Gokalp ; H,Yetim ; H W,Ockerman

作者单位： Department of Animal Science, The Ohio State University, 2029 Fyffe Road, Columbus, Ohio 43210, USA. ^[1]

DOI 10.1016/0309-1740(93)90024-C

PMID 22060660

发布时间 2011-11-08

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1993年34卷2期

145-61页

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Meat science

1993年34卷2期

145-61页

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Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions.

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Model system evaluations of the effects of different levels of K(2)HPO(4) NaCl and oil temperature on emulsion stability and viscosity of fresh and frozen turkish style meat emulsions.

Meat science

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Meat science

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