Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association
- 1 October 2009
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 83 (2), 209-217
- https://doi.org/10.1016/j.meatsci.2009.04.020
Abstract
No abstract availableKeywords
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