Effects of curdlan on the rheological properties and gelling processes of meat gels under a model system using minced pork (Application of curdlan to meat products part I)

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 1, 1996, Pages 21-28

  Funami, Takahiro ^a   Nakao, Yukihiro ^a  

^a TAKEDA PHARMACEUTICAL COMPANY LIMITED   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0008078321     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.21     Document Type: Article

References (16)

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5. BOURNE, M.C. : Advances in Baking Technology, KAMEL, B.S. and STAUFFER C.E. ed. (Blackie Academic and Professional), p. 134 (1993).
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