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Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.

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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
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PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
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  Data: <searchLink fieldCode="AU" term="%22Totosaus+A%22">Totosaus A</searchLink>; Food Science and Technology Research Center, Universidad AutOnoma del Estado de Hidalgo at Tulancingo, Hidalgo, México. totosaus@att.net.mx<br /><searchLink fieldCode="AU" term="%22Alfaro-Rodriguez+RH%22">Alfaro-Rodriguez RH</searchLink><br /><searchLink fieldCode="AU" term="%22Pérez-Chabela+ML%22">Pérez-Chabela ML</searchLink>
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  Data: <searchLink fieldCode="JN" term="%229432922%22">International journal of food sciences and nutrition</searchLink> [Int J Food Sci Nutr] 2004 Aug; Vol. 55 (5), pp. 371-80.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Informa+Healthcare%22">Informa Healthcare </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>9432922 <i>Publication Model: </i>Print <i>Cited Medium: </i>Print <i>ISSN: </i>0963-7486 (Print) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2209637486%22">09637486 </searchLink><i>NLM ISO Abbreviation: </i>Int J Food Sci Nutr <i>Subsets: </i>MEDLINE
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        Value: 10.1080/09637480400002990
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      – Code: eng
        Text: English
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        StartPage: 371
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      – TitleFull: Fat and sodium chloride reduction in sausages using kappa-carrageenan and other salts.
        Type: main
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            NameFull: Totosaus A
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            NameFull: Alfaro-Rodriguez RH
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            NameFull: Pérez-Chabela ML
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            – D: 01
              M: 08
              Text: 2004 Aug
              Type: published
              Y: 2004
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              Value: 0963-7486
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              Value: 55
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              Value: 5
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            – TitleFull: International journal of food sciences and nutrition
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