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Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

✍ Scribed by Kiattisak Duangmal; Alisara Taluengphol

Book ID: 108827206
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 786 KB
Volume: 45
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.2009.02102.x

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