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Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs

Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Engineering CrossRef

Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs

Journal of Food Engineering , Volume 47 (2): 115-121 – Feb 1, 2001

Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs

Journal of Food Engineering , Volume 47 (2): 115-121 – Feb 1, 2001

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Publisher
CrossRef
ISSN
0260-8774
DOI
10.1016/s0260-8774(00)00106-0
Publisher site
See Article on Publisher Site

Abstract

Journal

Journal of Food EngineeringCrossRef

Published: Feb 1, 2001

References