Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

Published 2007 View Full Article

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Title
Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 79, Issue 4, Pages 767-776
Publisher
Elsevier BV
Online
2007-11-27
DOI
10.1016/j.meatsci.2007.11.010

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