A review on application of hydrocolloids in meat and poultry products

International Food Research Journal

Volumn 22, Issue 3, 2015, Pages 872-887

  Amini Sarteshnizi, R ^a   Hosseini, H ^a   Mousavi Khaneghah, A ^b,c   Karimi, N ^a  

^a SHAHID BEHESHTI UNIVERSITY OF MEDICAL SCIENCES   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

^c UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Hydrocolloid; Low fat sausage; Meat products; Nugget

Indexed keywords

EID: 84930250227     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Short Survey

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