Pasteurization and chilled storage of restructured fish muscle products based on glucomannan gelation

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

ISSN: 0268-005X

Argitalpen urtea: 2015

Alea: 43

Orrialdeak: 418-426

Mota: Artikulua

DOI: 10.1016/J.FOODHYD.2014.06.016 GOOGLE SCHOLAR
Datuen iturria: Scopus