The effect of the phosphates, including the sodium triphosphate, six sodium metaphosphates and sodium pyrophosphate, on water holding capacity (WHC) of rex rabbit meat was studied in the paper.

• 主要研究了六偏磷酸钠；三聚磷酸钠和焦磷酸钠以及由它们组成的混合磷酸盐对加工兔肉持水力的影响。通过单因素试验；分别确定了三聚磷酸钠；焦磷酸钠和六偏磷酸钠的最佳添加量分别为0.；1%25；