EFFECT OF DIFFERENT K2 HPO4, NaCl LEVELS AND TWO DIFFERENT TEMPARATURES ON SOME EMULSION PROPERTIES OF GOAT MEAT
Different levels of K2 HPO4 (0.00 %, 0.25 % and 0.50 %) and NaCl (2.5 % and 3.0 %) were added into goat meat, at the two different temperatures (11o C and 18o C) in order to investigate the emulsion properties in the model emulsion system. Emulsion capacity (EK), emulsion viscocity (EV), emulsion st...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
1996-03-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090107 |