Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

✍ Scribed by Carmen Gómez-Guillén; Teresa Solas; Pilar Montero

• Book ID: 108433916
• Publisher: Elsevier Science
• Year: 1997
• Tongue: English
• Weight: 870 KB
• Volume: 58
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/s0308-8146(96)00092-1