Effect of a new emulsifier containing sodium...

Meat Science 2007 Vol. 76; Iss. 1

Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems

M. Flores, E. Giner, S.M. Fiszman, A. Salvador, J. Flores
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Volume:
76
Year:
2007
Language:
english
DOI:
10.1016/j.meatsci.2006.06.032
File:
PDF, 535 KB
english, 2007
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