Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

  • Marita Ruusunen*
  • , Jukka Vainionpää
  • , Eero Puolanne
  • , Marika Lyly
  • , Liisa Lähteenmäki
  • , Markku Niemistö
  • , Raija Ahvenainen
    • *Corresponding author for this work

Research output: Contribution to journal › Article › Scientific › peer-review

67 Citations (Scopus)

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Food Science