Zur Frage des Einflusses von Polyphosphaten auf das Wasserbindungsvermögen des Fleisches unterschiedlicher Qualitätsgruppen
1991
The negative influence of polyphosphates on the water binding (WBV) of cured pork with PSE characteristics is demonstrated. The WBV was determined by thermogravimetry on the basis of weight losses from the meat during heating
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