Kappa-Carrageenan, Sodium Chloride and Temperature Affect Yield and Texture of Structured Beef Rolls

✍ Scribed by P.J. SHAND; J.N. SOFOS; G.R. SCHMIDT

• Book ID: 108820294
• Publisher: Institute of Food Technologists
• Year: 1994
• Tongue: English
• Weight: 816 KB
• Volume: 59
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1994.tb06948.x