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Konjac gel as pork backfat replacer in dry fermented sausages: processing and quality characteristics.
Ruiz-Capillas, C; Triki, M; Herrero, A M; Rodriguez-Salas, L; Jiménez-Colmenero, F.
Affiliation
  • Ruiz-Capillas C; Institute of Food Science, Technology and Nutrition, ICTAN-CSIC (Formerly Instituto del Frío), Ciudad Universitaria, 28040-Madrid, Spain. claudia@ictan.csic.es
Meat Sci ; 92(2): 144-50, 2012 Oct.
Article in En | MEDLINE | ID: mdl-22608829
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Dietary Fats / Adipose Tissue / Amorphophallus / Food Handling / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: España Country of publication: Reino Unido
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Taste / Dietary Fats / Adipose Tissue / Amorphophallus / Food Handling / Meat Products Limits: Animals / Humans Language: En Journal: Meat Sci Journal subject: CIENCIAS DA NUTRICAO Year: 2012 Document type: Article Affiliation country: España Country of publication: Reino Unido