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
- Pérez-Mateos, M.
- Gómez-Guillén, M.C.
- Hurtado, J.L.
- Solas, M.T.
- Montero, P.
ISSN: 0308-8146
Année de publication: 2002
Volumen: 79
Número: 1
Pages: 1-8
Type: Article