Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat
Karthikeyan Palanisamy ThangaveluFood Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandJoseph P. KerrySchool of Food and Nutritional Sciences, University College Cork, Cork, IrelandBrijesh K. TiwariFood Quality and Sensory Science Department, Teagasc Food Research Centre, Ashtown, Dublin 15, IrelandCiara K. McDonnellCSIRO Agriculture & Food, 39 Kessels Road, Coopers Plains, QLD, 4108, Australia
2019en
ABI
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