Effects of Na+, K+ and Ca2+ on gels formed from fish mince containing a carrageenan or alginate

✍ Scribed by P. Montero; M. Pérez-Mateos

• Book ID: 114199932
• Publisher: Elsevier Science
• Year: 2002
• Tongue: English
• Weight: 365 KB
• Volume: 16
• Category: Article
• ISSN: 0268-005X
• DOI: 10.1016/s0268-005x(01)00110-2