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.

Detalhes bibliográficos
Autor principal: Colmenero, Francisco Jimenez.
Outros Autores: Cavestanny, Marta, Carballo, Jose
Formato: Artigo
Idioma:English
Assuntos:
Gelation.
Surimi.
Heat processing.
Meat batters.