Konjac flour/carrageenan gel as a suitable fat replacer in a ground meat system
By: by Robert L. Dickson.
Published: 1996
Language: eng
Number of pages: 61
Subjects: Konjak.; Food additives.; Hamburgers.
Notes: Typescript (photocopy)

Thesis (M.S.)--Oregon State University, 1996.

Includes bibliographical references (leaves 53-61).