Importance of salt and temperature in myosin polymerization during surimi gelation

  1. Núñez-Flores, R.
  2. Cando, D.
  3. Borderías, A.J.
  4. Moreno, H.M.
Revue:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Année de publication: 2018

Volumen: 239

Pages: 1226-1234

Type: Article

DOI: 10.1016/J.FOODCHEM.2017.07.028 GOOGLE SCHOLAR
La source de données: Scopus