High-Pressure-Induced Gel of Sardine (Sardina pilchardus) Washed Mince as Affected by Pressure-Time-Temperature

✍ Scribed by M. PÉREZ-MATEOS; P. MONTERO

• Book ID: 108821331
• Publisher: Institute of Food Technologists
• Year: 1997
• Tongue: English
• Weight: 562 KB
• Volume: 62
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1997.tb12240.x