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

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

Opis bibliograficzny
1. autor: Colmenero, Francisco Jimenez.
Kolejni autorzy: Cavestanny, Marta, Carballo, Jose
Format: Artykuł
Język:English
Hasła przedmiotowe:
Gelation.
Surimi.
Heat processing.
Meat batters.