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The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
Author(s):
Paula H Lyons
,
John F Kerry
,
Patrick A Morrissey
,
Denis J Buckley
Publication date
Created:
January 1999
Publication date
(Print):
January 1999
Journal:
Meat Science
Publisher:
Elsevier BV
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There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.
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GLUT4 biology
Author and article information
Journal
Title:
Meat Science
Abbreviated Title:
Meat Science
Publisher:
Elsevier BV
ISSN (Print):
03091740
Publication date Created:
January 1999
Publication date (Print):
January 1999
Volume
: 51
Issue
: 1
Pages
: 43-52
Article
DOI:
10.1016/S0309-1740(98)00095-3
SO-VID:
7c3d0440-e1cb-438c-ba6c-396ad1d74e78
Copyright ©
© 1999
License:
https://www.elsevier.com/tdm/userlicense/1.0/
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