Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system)

Meat Science

Volumn 53, Issue 1, 1999, Pages 45-57

  Chin, K B ^a   Keeton, J T ^a   Longnecker, M T ^a   Lamkey, J W ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b FMC CORPORATION   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCINE MAX;

EID: 0042206000     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(99)00035-2     Document Type: Article

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