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Gelation Process in Two Different Squid (Dosidicus Gigas) Surimis Throughout Frozen Storage as Affected by Several Cryoprotectants: Thermal, Mechanical and Dynamic Rheological Properties

AuthID
P-008-PHE

Author(s)

Campo Deano, L

Tovar, CA

Borderias, J

Fernandez Martin, F

Document Type

Article

Year published

2011

Published

in Journal of Food Engineering, ISSN: 0260-8774

Volume: 107, Issue: 1, Pages: 107-116

Indexing

Scopus^®

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Google Scholar^®

Publication Identifiers

DOI: 10.1016/j.jfoodeng.2011.05.037

Scopus: 2-s2.0-79960846656

Source Identifiers

ISSN: 0260-8774

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Gelation Process in Two Different Squid (Dosidicus Gigas) Surimis Throughout Frozen Storage as Affected by Several Cryoprotectants: Thermal, Mechanical and Dynamic Rheological Properties

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Gelation Process in Two Different Squid (Dosidicus Gigas) Surimis Throughout Frozen Storage as Affected by Several Cryoprotectants: Thermal, Mechanical and Dynamic Rheological Properties

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