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Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham
PDF) PRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK
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PDF) PRELIMINARY STUDY ON THE INFLUENCE OF KAPPA, KAPPA I.II CARRAGEENAN AND TARA GUM IN THE VISCOSITY AND THIXOTROPY OF INJECTION BRINES FOR COOKED CHOPPED HAMS OF PORK
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