Stress relaxation characteristics of low-fat chicken sausages made in Argentina

Meat Science

Volumn 79, Issue 3, 2008, Pages 589-594

  Andrés, Silvina C ^a   Zaritzky, Noemí E ^a,b   Califano, Alicia N ^a  

^a Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

^b UNIVERSIDAD NACIONAL DE LA PLATA   (Argentina)

Author keywords

Breast chicken meat; Hydrocolloids; Low fat sausages; Stress relaxation; Whey proteins

Indexed keywords

COLUMBA; CYAMOPSIS TETRAGONOLOBA;

EID: 43649086330     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.12.013     Document Type: Article

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