Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballs

Journal

Journal of Food Engineering

Journal Volume

47

Journal Issue

2

Pages

115-121

Date Issued

2001

Author(s)

Chung, H.-Y.

DOI

10.1016/S0260-8774(00)00106-0

URI

http://www.scopus.com/inward/record.url?eid=2-s2.0-0342468955&partnerID=MN8TOARS

http://scholars.lib.ntu.edu.tw/handle/123456789/292483

Type

journal article