Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen DewettinckVolume:
70
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.12.007
File:
PDF, 285 KB
english, 2005