Fat and sodium chloride reduction in sausages using κ-carrageenan and other salts

Author： Totosaus A.   Alfaro-rodriguez R.H.   Pérez-chabela M.L.  

Publisher： Informa Healthcare

ISSN： 1465-3478

Source： International Journal of Food Sciences and Nutrition, Vol.55, Iss.5, 2004-08, pp. : 371-380

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