Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems

  1. Cofrades, S.
  2. López-López, I.
  3. Solas, M.T.
  4. Bravo, L.
  5. Jiménez-Colmenero, F.
Aldizkaria:
Meat Science

ISSN: 0309-1740

Argitalpen urtea: 2008

Alea: 79

Zenbakia: 4

Orrialdeak: 767-776

Mota: Artikulua

DOI: 10.1016/J.MEATSCI.2007.11.010 GOOGLE SCHOLAR
Datuen iturria: Scopus