Effect of freezing and frozen storage on restructured FISH prototypes made withglucomannan and FISH mince

  1. Solo-de-Zaldívar, B.
  2. Herranz, B.
  3. Borderías, A.J.
  4. Tovar, C.A.
Aldizkaria:
Food Hydrocolloids

ISSN: 0268-005X

Argitalpen urtea: 2014

Alea: 41

Orrialdeak: 233-240

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2014.04.019 GOOGLE SCHOLAR
Datuen iturria: Scopus