The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

✍ Scribed by Paula H Lyons; John F Kerry; Patrick A Morrissey; Denis J Buckley

• Book ID: 117497294
• Publisher: Elsevier Science
• Year: 1999
• Tongue: English
• Weight: 469 KB
• Volume: 51
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/s0309-1740(98)00095-3