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

Detalles Bibliográficos
Autor Principal:	Colmenero, Francisco Jimenez.
Outros autores:	Cavestanny, Marta, Carballo, Jose
Formato:	Artigo
Idioma:	inglés
Subjects:	Gelation. Surimi. Heat processing. Meat batters.