Open AccessThe Influence of Polyphosphate, Sodium-Chloride and Hydrogen Ion Concentration on Heat Mediated Binding of Crab Meat.
Author(s) -
Cheng-nan Lai
Publication year - 2022
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.2347
Subject(s) - polyphosphate , sodium , chemistry , hydrogen ion , ion , food science , hydrogen , inorganic chemistry , chloride , biochemistry , organic chemistry , phosphate