Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers-Reference-Cited by-同舟云学术

Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers

Published:2005-04 Issue:4 Volume:69 Page:781-788
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Colmenero F. Jiménez,Ayo M.J.,Carballo J.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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