Żywność Nauka Technologia Jakość > 1999 > 6 > 1 > 25-36
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journal ISSN : | 1425-6959 |
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[1] Bater B., Descamps O., Maurer A. J.: Kappa-carrageenan effects on the gelation properties of simulated oven-roasted turkey breast juice. J. Food Sci., 57, 1992, 845.
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[2] Beggs K. L. H., Bowers J. A., Brown D.: Sensory and physical characteristics of reduced-fat turkey frankfurters with modified corn starch and water. J. Food Sci., 62, 1997, 1240.
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[3] Bernal V. M., Smajda C. H., Smith J. L., Stanley D. W.: Interactions in protein/polysaccharide/calcium gels. J. Food Sci., 52, 1987, 1121.