Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
- 31 May 2005
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 70 (1), 161-166
- https://doi.org/10.1016/j.meatsci.2004.12.007
Abstract
No abstract availableKeywords
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