Effect of several cryoprotectants on the physicochemical and rheological properties of suwari gels from frozen squid surimi made by two methods
| Autor: | Campo-Deaño, Laura, Tovar, Clara A., Borderías, Javier |
|---|---|
| Zdroj: | In Journal of Food Engineering 2010 97(4):457-464 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect