Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels
- Cando, D.
- Borderías, A.J.
- Moreno, H.M.
Aldizkaria:
LWT - Food Science and Technology
ISSN: 0023-6438
Argitalpen urtea: 2017
Alea: 75
Orrialdeak: 599-607
Mota: Artikulua