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Vol. 59 (2018), No. 1

Effects of Different Hydrocolloids on the Texture Profile of Chicken Meat Emulsions



Tomaz Polak
Mateja Lusnic Polak
Igor Lojevec
Lea Demsar


Meat Technology, Vol. 59 (2018), No. 2

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@Article{polaketal:2018chickenmeatemulsions, author = {Polak, Tomaz and Lusnic Polak, Mateja and Lojevec, Igor and Demsar, Lea}, title = {Effects of Different Hydrocolloids on the Texture Profile of Chicken Meat Emulsions}, journal = {Meat Technology}, year = {2018}, volume = {59}, number = {2}, pages = {91--101}, issn = {2466-4812}, note = {3}, doi = {10.18485/meattech.2018.59.2.3}, doiurl = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/110}, eissn = {2560-4295}, howpublished = {print}, language = {english}, url = {http://www.journalmeattechnology.com/index.php/meat_technology/article/view/110/80} }