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Etude de l' apport de texture par l' association de proteines et de polyosides pour une application en charcuterie.

1992

Lefebvre A.C. | Thebaudin J.Y.

AGROVOC Keywords
alimentos preparados amidon carrageenans carrageninas composition globale goma xantan meat pastes pastas de carne prepared foods proteine proteins proximate composition salchicha saucisse sausages starch textura texture xanthan gum
Bibliographic information
Volume 13 ISSN 0241-0389
Pagination
v.41-48(2)
Other Subjects
Carraghenane; Composicion aproximada; Pate de viande; Aliment prepare; Proteinas; Almidon; Xanthane
Language
French
Note
12 tables, Summary (Fr).
Translated Title
English. [Texture improvement by protein and polysaccharides association in processed food]. [French]
Type
Journal Article; Journal Part; Summary
Source
Viandes-et-Produits-Carnes (France). (Apr 1992). v. 13(2) p. 41-48.
Corporate Author
Association pour le Developpement de la Recherche Appliquee aux Industries Agricoles et Alimentaires, Quimper (France)
2012-11-15
AGRIS AP
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