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)
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Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84922521585
Wos: WOS:000349075300008
Source Identifiers
ISSN: 1049-8850
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