Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods

Publication date: Available online 26 February 2021Source: Meat ScienceAuthor(s): Chuanai Cao, Yangyang Feng, Baohua Kong, Xiufang Xia, Meiyue Liu, Jiaxin Chen, Fengxue Zhang, Qian Liu

Source: Meat Science - February 27, 2021 Category: Food Science Source Type: research