Emulsifying and Gelation Properties during Freezing and Frozen Storage of Hake, Pork, and Chicken Actomyosins As Affected by Addition of Formaldehyde

✍ Scribed by Careche, M.; Cofrades, S.; Carballo, J.; Jiménez Colmenero, F.

• Book ID: 126463529
• Publisher: American Chemical Society
• Year: 1998
• Tongue: English
• Weight: 84 KB
• Volume: 46
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf9705173