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This 3-sentence summary provides the key details from the document: The document discusses a study that examined the effect of adding different concentrations of egg white (15g, 43g, and 74g) as a binding agent on the salt content and cooking shrinkage of chicken meatballs. The study found that adding egg white as a binding agent at different concentrations significantly impacted the salt content and cooking shrinkage of the meatballs. After further analysis using the Duncan test, it was determined that the

Author

Agnetha Lintang

Language

EN