EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

Author： ZHOU WEI WEI   MENG LINGYI   LI XINGMIN   MA LIZHEN   DAI RUITONG  

Publisher： Blackwell Publishing

ISSN： 1046-0756

Source： Journal of Muscle Foods, Vol.21, Iss.2, 2010-04, pp. : 255-267

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