Effect of Several Cryoprotectants on the Physicochemical and Rheological Properties of Suwari Gels from Frozen Squid Surimi Made by Two Methods

AuthID
 P-008-PHF
3
Author(s)
Tovar, CA
·
Borderias, J
Tipo de Documento
Article
Year published
2010
Publicado
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 97, Número: 4, Páginas: 457-464
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Scopus®
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Publication Identifiers
SCOPUS: 2-s2.0-73249123263
Source Identifiers
ISSN: 0260-8774
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