Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages.
作者： Valerie Schuh , Karin Allard , Kurt Herrmann , Monika Gibis , Reinhard Kohlus
DOI: 10.1016/J.MEATSCI.2012.08.025
关键词:
摘要: … /MCC on structural/functional characteristics of emulsified sausages, standard-fat Lyoner-style sausages were formulated with CMC/MCC at … In contrast, MCC was highly compatible with …
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