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Heat-induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting

✍ Scribed by K. AUTIO; M. KIESVAARA; K. POLVINEN

Book ID: 108814193
Publisher: Institute of Food Technologists
Year: 1989
Tongue: English
Weight: 382 KB
Volume: 54
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1989.tb07887.x

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