Physicochemical and textural properties of ultrasound-degraded konjac flour and their influences on the quality of low-fat Chinese-style sausage

✍ Scribed by Kuo-Wei Lin; Chiu-Ying Huang

• Book ID: 116737276
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 156 KB
• Volume: 79
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2007.10.026