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

Marita Ruusunen (Corresponding Author), Jukka Vainionpää, Eero Puolanne, Marika Lyly, Liisa Lähteenmäki, Markku Niemistö, Raija Ahvenainen

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

65 Citations (Scopus)

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Food Science