Improvement of the Gelling Ability in Restructured Fish Products: Effect of 1-Ethyl-3-(3-Dimethylaminopropyl)Carbodiimide Level and Ph

AuthID
 P-002-9PZ
3
Author(s)
Ribeiro, B
·
Document Type
Article
Year published
2012
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 234, Issue: 6, Pages: 935-943 (9)
Indexing
Wos®
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84861229435
Wos: WOS:000304162600002
Source Identifiers
ISSN: 1438-2377
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