Effects of levels of fat, surimi from sardine(Sardina pilchardus) and heat processing on thermal gelation of meat batters.

Bibliographic Details
Main Author:	Colmenero, Francisco Jimenez.
Other Authors:	Cavestanny, Marta, Carballo, Jose
Format:	Article
Language:	English
Subjects:	Gelation. Surimi. Heat processing. Meat batters.