Bibliographic Details
| Title: |
Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts. |
| Authors: |
Totosaus A; Food Science and Technology Research Center, Universidad AutOnoma del Estado de Hidalgo at Tulancingo, Hidalgo, México. totosaus@att.net.mx, Alfaro-Rodriguez RH, Pérez-Chabela ML |
| Source: |
International journal of food sciences and nutrition [Int J Food Sci Nutr] 2004 Aug; Vol. 55 (5), pp. 371-80. |
| Publication Type: |
Journal Article; Research Support, Non-U.S. Gov't |
| Journal Info: |
Publisher: Informa Healthcare Country of Publication: England NLM ID: 9432922 Publication Model: Print Cited Medium: Print ISSN: 0963-7486 (Print) Linking ISSN: 09637486 NLM ISO Abbreviation: Int J Food Sci Nutr Subsets: MEDLINE |
| Database: |
MEDLINE Ultimate |
