Effects of levels of fat, surimi from sardine (Sardina pilchardus) and heat processing on thermal gelation of meat batters

✍ Scribed by Francisco JiméNez Colmenero; Marta Cavestany; José Carballo

• Publisher: John Wiley and Sons
• Year: 1993
• Tongue: English
• Weight: 617 KB
• Volume: 62
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740620310