✦ LIBER ✦
Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels: Effect of salt concentration
✍ Scribed by M.C. Gómez-Guillón; P. Montera
- Publisher
- Elsevier Science
- Year
- 1996
- Tongue
- English
- Weight
- 950 KB
- Volume
- 56
- Category
- Article
- ISSN
- 0308-8146
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