Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins

2005/02/24 by Dirk Verbeken, Nico Neirinck, Paul Van Der Meeren +2 · 2 citations
Agricultural and Biological Sciences · #Food and Agricultural Sciences #Meat and Animal Product Quality #Proteins in Food Systems

paper · doi:10.1016/j.meatsci.2004.12.007

openalex publication_date 2005/02/24 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/29

Citations

• Handbook of Hydrocolloids

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