Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus Regius) Gels

AuthID
 P-00A-62A
3
Author(s)
Ribeiro, B
·
Document Type
Article
Year published
2015
Published
in Journal of Aquatic Food Product Technology, ISSN: 1049-8850
Volume: 24, Issue: 2, Pages: 163-178 (16)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84922521585
Wos: WOS:000349075300008
Source Identifiers
ISSN: 1049-8850
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service