Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
Publication details
Journal : Food and Bioprocess Technology , vol. 9 , p. 1391–1398 , 2016
International Standard Numbers
:
Printed
:
1935-5130
Electronic
:
1935-5149
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1007/s11947-016-172...
If you have questions about the publication, you may contact Nofima’s Chief Librarian.
Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no