Combined effect of aminoacids and microbial transglutaminase on gelation of low salt surimi content under high pressure processing

  1. Cando, D.
  2. Borderías, A.J.
  3. Moreno, H.M.
Revista:
Innovative Food Science and Emerging Technologies

ISSN: 1466-8564

Ano de publicación: 2016

Volume: 36

Páxinas: 10-17

Tipo: Artigo

DOI: 10.1016/J.IFSET.2016.05.010 GOOGLE SCHOLAR
Fonte de datos: Scopus