Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation

dc.contributor.author	Pin, M.
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Paredes García-Viniegras, Benjamín
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2016-03-22T13:15:11Z
dc.date.available	2016-03-22T13:15:11Z
dc.date.issued	2010
dc.identifier.citation	Acta Alimentaria, 39 (4), p. 445-456 (2010); doi:10.1556/AAlim.39.2010.4.6
dc.identifier.issn	0139-3006
dc.identifier.uri	http://hdl.handle.net/10651/35773
dc.format.extent	p. 445-456
dc.language.iso	eng
dc.relation.ispartof	Acta Alimentaria
dc.rights	©,
dc.source	Scopus
dc.source.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-78650098856&partnerID=40&md5=8448bbfae2e32243e341caccd1aa4db0
dc.title	Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation
dc.type	journal article
dc.identifier.doi	10.1556/AAlim.39.2010.4.6
dc.relation.publisherversion	http://dx.doi.org/10.1556/AAlim.39.2010.4.6

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