Lyons, P H <br/><br/>
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages.  [electronic resource] 

 -  Meat science  Jan 1999 
 - 43-52 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/s0309-1740(98)00095-3  doi