✦ LIBER ✦
Rheological changes during thermal gelation of meat batters containing surimi from alaska pollack (Theragra chalcogramma) or sardine (Sardina pilchardus)
✍ Scribed by Jose Carballo; Marta Cavestany; Francisco Jimenez-Colmenero
- Publisher
- John Wiley and Sons
- Year
- 1992
- Tongue
- English
- Weight
- 571 KB
- Volume
- 59
- Category
- Article
- ISSN
- 0022-5142
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