Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.

Effect of triglycerides on the thermally induced gel-forming ability of salt-ground fish meat.

Bibliografiske detaljer
Hovedforfatter: Ichikawa, Hisashil
Andre forfattere: Panggat, Erlinda B., Teruel, S.R. Luzette T., Shindo, Jo
Format: Article
Sprog:English
Fag:
Triglycerides.
Surimi.