Carrageenans and Their Use in Meat Products

Critical Reviews in Food Science and Nutrition

Volumn 36, Issue 1-2, 1996, Pages 69-85

  Trius, A ^a   Sebranek, J G ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

Binders; Carrageenans; Gums; Hydrocolloids; Low fat meat products; Meat products

Indexed keywords

ALGAE;

CARRAGEENAN; PROTEIN;

CARBOHYDRATE ANALYSIS; CHEMISTRY; CONFORMATION; FOOD HANDLING; GEL; MEAT; MOLECULAR GENETICS; REVIEW;

CARBOHYDRATE CONFORMATION; CARBOHYDRATE SEQUENCE; CARRAGEENAN; FOOD TECHNOLOGY; GELS; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; PROTEINS;

EID: 0029688558     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408399609527719     Document Type: Article

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