# Response surface methodology study on the effects of sodium chloride and sodium tripolyphosphate concentrations, pressure level and holding time on beef patties properties

> Research article (LWT, 2019) · cited 22× · AI/ML

**Wikidata**: [openalex:W2929314337](https://www.wikidata.org/wiki/openalex:W2929314337)  
**Source**: https://4ort.xyz/entity/response-surface-methodology-study-on-the-effects-of-sodium-chloride-and-sodium-tripolyphosphate-concentrations-pressure