Konjac/gellan gum mixed gels improve the quality of reduced-fat frankfurters
- 31 October 2003
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 65 (2), 749-755
- https://doi.org/10.1016/s0309-1740(02)00277-2
Abstract
No abstract availableKeywords
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