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| Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach | |
| 引用本文： | García-García E,Totosaus A.Low-fat sodium-reduced sausages: Effect of the interaction between locust bean gum, potato starch and κ-carrageenan by a mixture design approach[J].Meat Science,2008,78(4):406-413. |
| 作者姓名： | García-García E Totosaus A |
| 摘 要： | |
| 收稿时间： | 12 April 2007 |
| 修稿时间： | 2 July 2007 |
| 本文献已被 ScienceDirect PubMed 等数据库收录！ | |