Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Meat Science

Volumn 79, Issue 4, 2008, Pages 767-776

  Cofrades, S ^a   Lopez Lopez I ^a   Solas, M T ^b   Bravo, L ^a   Jimenez Colmenero F ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Binding properties; Dietary fibre; Gel emulsions meat systems; Seaweeds; Texture

Indexed keywords

HIMANTHALIA ELONGATA; PORPHYRA; PORPHYRA UMBILICALIS; UNDARIA; UNDARIA PINNATIFIDA;

EID: 46549085704     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.11.010     Document Type: Article

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