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.
Revue:
Innovative Food Science and Emerging Technologies
ISSN: 1466-8564
Année de publication: 2016
Volumen: 36
Pages: 10-17
Type: Article