Effect of oxidised phenolic compounds on the gel property...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2009 Vol. 42; Iss. 6

Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

Amjad Khansaheb Balange, Soottawat Benjakul
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Volume:
42
Year:
2009
Language:
english
DOI:
10.1016/j.lwt.2009.01.013
File:
PDF, 627 KB
english, 2009
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