Influence of carrageenan addition on turkey meat sausages properties
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference21 articles.
1. Use of carrageenans and xanthan gum in reduced fat breakfast sausages;Barbut;LWT-Food Science and Technologies,1992
2. Quality characteristics of hydrocolloid-added oven-roasted turkey breasts;Bater;Journal of Food Science,1992
3. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin;Candogan;Meat Science,2003
4. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters;Candogan;Meat Science,2003
5. Carrageenan effects on salt-soluble meat proteins in model systems;DeFreitas;Journal of Food Science,1997
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