Работы, цитирующие эту работу

Работ: 2

Работа: Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

1. Inorganic additives in meat production and processing

   Kasun Dissanayake, Mohamed Rifky, Dulangana Hunupolagama +5

   СтатьяMeat and Animal Product QualityE3S Web of Conferences2024Цитирований: 22

   ABIABI:AkademIndex/openalex/2024.article.000235

2. Volumetric properties of disodium dihydrogen pyrophosphate aqueous solution from 283.15 to 363.15 K at 101.325 kPa

   Umarbek Alimov, Kaiyu Zhao, Jiayin Hu +4

   СтатьяChemical and Physical Properties in Aqueous SolutionsFood Chemistry2021Цитирований: 0

   ABIABI:AkademIndex/openalex/2021.article.001895