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. |
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| 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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