Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)
- 31 March 1997
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 58 (3) , 193-202
- https://doi.org/10.1016/s0308-8146(96)00092-1
Abstract
No abstract availableKeywords
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