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 - 1972
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31390/gradschool_disstheses.2347
Subject(s) - polyphosphate , sodium , ion , hydrogen ion , chemistry , chloride , hydrogen , inorganic chemistry , food science , fishery , biochemistry , biology , organic chemistry , phosphate
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