Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel

✍ Scribed by V. Venugopal; A. Kakatkar; D.R. Bongirwar; M. Karthikeyan; S. Mathew; B.A. Shamasundar

• Book ID: 108823513
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 476 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb08798.x