Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs

Journal of Food Engineering

Volumn 47, Issue 2, 2001, Pages 115-121

  Hsu, S Y ^a   Chung, Hsin Yen ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

ADDITION REACTIONS; ADHESION; EMULSIFICATION; FOOD PRODUCTS; LIPIDS; OILS AND FATS; PHOSPHATES; SALTS; VISCOSITY;

FAT EMULSIFIED MEATBALLS;

FOOD PROCESSING;

EID: 0342468955     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(00)00106-0     Document Type: Article

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