Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products

✍ Scribed by D. J. B. DA PONTE; J. P. ROOZEN; W. PILNIK

• Book ID: 108811761
• Publisher: John Wiley and Sons
• Year: 2007
• Tongue: English
• Weight: 619 KB
• Volume: 22
• Category: Article
• ISSN: 0950-5423
• DOI: 10.1111/j.1365-2621.1987.tb00466.x