The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments

  1. Pérez-Mateos, M.
  2. Gómez-Guillén, M.C.
  3. Hurtado, J.L.
  4. Solas, M.T.
  5. Montero, P.
Revista:
Food Chemistry

ISSN: 0308-8146

Any de publicació: 2002

Volum: 79

Número: 1

Pàgines: 1-8

Tipus: Article

DOI: 10.1016/S0308-8146(02)00166-8 GOOGLE SCHOLAR
Font de les dades: Scopus