Effects of the edible cuttlefish gelatin on textural,...

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Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 7

Effects of the edible cuttlefish gelatin on textural, sensorial and physicochemical quality of octopus Sausage

Souissi, Nabil, Jridi, Mourad, Nasri, Rim, Slama, Rabeb Ben, Njeh, Mohamed, Nasri, Moncef
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Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.07.051
Date:
July, 2015
File:
PDF, 521 KB
english, 2015
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