Effect of Powdered Cellulose on the Texture and Freeze-thaw Stability of Surimi-based Shellfish Analog Products

✍ Scribed by K.S. YOON; C.M. LEE

• Book ID: 108816677
• Publisher: Institute of Food Technologists
• Year: 1990
• Tongue: English
• Weight: 717 KB
• Volume: 55
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1990.tb06023.x