The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

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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

License:

https://www.elsevier.com/tdm/userlicense/1.0/

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