Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing
- Cando, D.
- Borderías, A.J.
- Moreno, H.M.
Aldizkaria:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Argitalpen urtea: 2016
Alea: 36
Orrialdeak: 10-17
Mota: Artikulua