Li Hong-wei
2003
Citations
0
Influential Citations
1
Citations
Journal
Food Science and Technology International
Abstract
Phosphates are used to increase of meat product. In this article, hexametaphosphate, pyrophosphate and trisodium phosphate are chosen for study. By mixture design, the mathematics model is built to optimize the proportion of these phosphates. The result shows that the different phosphates have different water binding capacity of meat product, and the order is pyrophosphate, trisodium phosphate, and hexametaphosphate.