Work

The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends

Year: 1999

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s

Authors: John F Kerry, Patrick A Morrissey, Denis J Buckley

Institution: University College Cork

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2014840258

FWCI: 1.276

Cites: 27

Cited by: 28

Related to: 10