ERRATUM: Influence of the Starch Content in the Viscoelastic Properties of Surimi Gels (Journal of Food Engineering (2008) 84 (140-147))

AuthID
P-008-PHD
2
Author(s)
Tovar, C
Tipo de Documento
Correction
Year published
2011
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 106, Número: 2, Páginas: 176
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-79957777293
Source Identifiers
ISSN: 0260-8774
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