The rheological properties of exudates from cured porcine muscle: Effects of added polysaccharides and whey protein/polysaccharide blends

Journal of the Science of Food and Agriculture

Volumn 79, Issue 10, 1999, Pages 1260-1266

  Kerry, John F ^a   Morrissey, K A ^a   Buckley, Denis J ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Exudate; G'; Gelation; Ham; Polysaccharides; Rheology; WPC

Indexed keywords

FLOW KINETICS; FOOD ANALYSIS; GELLING; POLYSACCHARIDE; QUALITY CONTROL; WHEY PROTEIN;

EID: 0033565739     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990715)79:10<1260::AID-JSFA354>3.0.CO;2-S     Document Type: Article

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