Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association-Reference-Cited by-同舟云学术

Influence of adding Sea Spaghetti seaweed and replacing the animal fat with olive oil or a konjac gel on pork meat batter gelation. Potential protein/alginate association

Published:2009-10 Issue:2 Volume:83 Page:209-217
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fernández-Martín F.,López-López I.,Cofrades S.,Colmenero F. Jiménez

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

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4. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

5. Substituting olive oil for pork backfat affects quality of low-fat frankfurters;Bloukas;Journal of Food Science,1993

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