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Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

✍ Scribed by José A. Ramírez; Rocio M. Uresti; Gonzalo Velazquez; Manuel Vázquez

Book ID: 113628120
Publisher: Elsevier Science
Year: 2011
Tongue: English
Weight: 378 KB
Volume: 25
Category: Article
ISSN: 0268-005X
DOI: 10.1016/j.foodhyd.2011.05.009

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