triphosphoric acid has been researched along with sodium nitrite in 3 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 2 (66.67) | 29.6817 |
| 2010's | 1 (33.33) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Chinnan, MS; Holownia, K; Koehler, PE; Reynolds, AE | 1 |
| Abriouel, H; Gálvez, A; García, MT; Grande, MJ; Lucas, R; Martínez-Cañamero, M; Omar, NB; Pérez, R | 1 |
| Claus, JR; Sawyer, CA; Vogel, KD | 1 |
3 other study(ies) available for triphosphoric acid and sodium nitrite
| Article | Year |
|---|---|
Evaluation of induced color changes in chicken breast meat during simulation of pink color defect.
Topics: Animals; Chickens; Color; Cooking; Food Preservatives; Meat; Polyphosphates; Sodium Chloride; Sodium Nitrite | 2003 |
Antimicrobial activity of enterocin EJ97 against 'Bacillus macroides/Bacillus maroccanus' isolated from zucchini purée.
Topics: Anti-Bacterial Agents; Bacillus; Bacteriocins; Colony Count, Microbial; Culture Media; Enterococcus faecalis; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Polyphosphates; Preservation, Biological; Preservatives, Pharmaceutical; Sodium Benzoate; Sodium Lactate; Sodium Nitrite; Temperature; Vegetables | 2004 |
Injection order effects on efficacy of calcium chloride and sodium tripolyphosphate in controlling the pink color defect in uncured, intact turkey breast.
Topics: Animals; Calcium Chloride; Color; Cooking; Food Handling; Food Preservatives; Meat; Niacinamide; Polyphosphates; Sodium Nitrite; Time Factors; Turkeys | 2010 |