The influence of carrageenan on the properties of low-fat frankfurters

Meat Science

Volumn 82, Issue 3, 2009, Pages 295-299

  Cierach, Marek ^a   Modzelewska Kapituła, Monika ^a   Szaciło, Kamil ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Carrageenan; Low fat sausages; Texture

Indexed keywords

EID: 64049100944     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.01.025     Document Type: Article

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