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

SHUN-YAO HSUChung, H.-Y.H.-Y.Chung2018-09-102018-09-102001http://www.scopus.com/inward/record.url?eid=2-s2.0-0342468955&partnerID=MN8TOARShttp://scholars.lib.ntu.edu.tw/handle/123456789/292483Effects of κ-carrageenan, salt, phosphates and fat on qualities of low fat emulsified meatballsjournal article10.1016/S0260-8774(00)00106-0