Thermoirreversible Characteristics of Curdlan Gels in a Model Reduced Fat Pork Sausage

✍ Scribed by TAKAHIRO FUNAMI; FUMIO YOTSUZUKA; HIDEO YADA; YUKIHIRO NAKAO

• Book ID: 108821568
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 111 KB
• Volume: 63
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1998.tb15788.x