Mixes and processes for preparing meat products
作者： Willibald M. Lindl , Glenn J. Vanhulle , James R. Klande
DOI:
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摘要: Dry mixes for use with ground meat and water to provide products in the nature of lunchmeat specialities. The dry mix compositions include starch or a source material, two component protein ingredient, curing agent, an alkaline phosphate salt sodium chloride. Processes preparing from mixes.
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