PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT...

Journal of Food Process Engineering 2008 Vol. 31; Iss. 3

PHYSICOCHEMICAL CHANGES OF SARDINES (SARDINA PILCHARDUS) AT –18C AND FUNCTIONAL PROPERTIES OF KAMABOKO GELS ENHANCED WITH Ca2+ IONS AND MTGase

PANAYOTIS D. KARAYANNAKIDIS, ANASTASIOS ZOTOS, DIMITRIS PETRIDIS, K.D. ANTHONY TAYLOR
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Volume:
31
Year:
2008
Language:
english
Pages:
26
DOI:
10.1111/j.1745-4530.2007.00158.x
File:
PDF, 329 KB
english, 2008
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