The Influence of Fish Age, Salt Level, and Mtgase Addition on the Quality of Gels Prepared from Unwashed Mince of Farmed Meagre (Argyrosomus Regius)

AuthID
 P-009-GW4
3
Author(s)
Ribeiro, B
·
Document Type
Article
Year published
2014
Published
in FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, ISSN: 1082-0132
Volume: 20, Issue: 4, Pages: 253-263 (11)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84900563203
Wos: WOS:000336491700002
Source Identifiers
ISSN: 1082-0132
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