Effect of carrageenan, whey protein concentrate, isolated soy protein and microcrystalline cellulose on the chemical, physical and sensory quality of refrigerated or frozen reduced fat Chinese pork meat ball

Effect of carrageenan, whey protein concentrate, isolated soy protein and microcrystalline cellulose on the chemical, physical and sensory quality of refrigerated or frozen reduced fat Chinese pork meat ball
P.H. Chen and H.W. Ockerman