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

Meat Science

Volumn 51, Issue 1, 1999, Pages 43-52

  Lyons, Paula H ^a   Kerry, John F ^a   Morrissey, Patrick A ^a   Buckley, Denis J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

MANIHOT ESCULENTA;

EID: 0033484052     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(98)00095-3     Document Type: Article

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