Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation
Publication date:
2010
Publisher version:
Citación:
Acta Alimentaria, 39 (4), p. 445-456 (2010); doi:10.1556/AAlim.39.2010.4.6
Descripción física:
p. 445-456
ISSN:
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