Autolysis and Protease Inhibition Effects on Dynamic Viscoelastic Properties during Thermal Gelation of Squid Muscle

✍ Scribed by M.C. Gómez-Guillén; J.L. Hurtado; P. Montero

• Book ID: 108823481
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 540 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08764.x