✦ LIBER ✦
Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process
✍ Scribed by Manat Chaijan; Soottawat Benjakul; Wonnop Visessanguan; Cameron Faustman
- Book ID
- 105899103
- Publisher
- Springer
- Year
- 2005
- Tongue
- English
- Weight
- 290 KB
- Volume
- 222
- Category
- Article
- ISSN
- 0044-3026
No coin nor oath required. For personal study only.