Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system
R.L. Dickson, A.M. Pearson, A.F. Anglemeir and Z. Holmes
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system
R.L. Dickson, A.M. Pearson, A.F. Anglemeir and Z. Holmes