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
·
Tipo de Documento
Article
Year published
2012
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 234, Número: 6, Páginas: 935-943 (9)
Indexing
Wos®
Scopus®
Crossref®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84861229435
Wos: WOS:000304162600002
Source Identifiers
ISSN: 1438-2377
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service