Rheological Properties of Gels Made from High- and Low-Quality Sardine ( Sardina pilchardus ) Mince with Added Nonmuscle Proteins

✍ Scribed by Gómez-Guillén, M. Carmen; Borderías, A. Javier; Montero, Pilar

• Book ID: 125892904
• Publisher: American Chemical Society
• Year: 1996
• Tongue: English
• Weight: 150 KB
• Volume: 44
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf950338q