An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages
Utku Çelebi, Aydın Erge
Topics & Concepts
InulinFood scienceCarrageenanChemistryDietary fiberSyneresisMathematicsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesSensory Analysis and Statistical Methods