Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets

Food Research International

Volumn 29, Issue 3-4, 1996, Pages 355-362

  Berry, B W ^a   Bigner, M E ^a  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

Author keywords

cooking yields; gels; low fat; pork nuggets; restructured; tenderness

Indexed keywords

GALLUS GALLUS;

EID: 0030116879     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00019-1     Document Type: Article

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