Influence of κ-carrageenan on the thermal gelation of...

Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren, Koen Dewettinck
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Volume:
70
Year:
2005
Language:
english
DOI:
10.1016/j.meatsci.2004.12.007
File:
PDF, 285 KB
english, 2005
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