Production of High Quality Gels from Sea Bass: Effect of Mtgase and Dietary Fibre

AuthID
 P-002-RB8
4
Author(s)
Document Type
Article
Year published
2011
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 44, Issue: 5, Pages: 1282-1290 (9)
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Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-79951516029
Wos: WOS:000288626400005
Source Identifiers
ISSN: 0023-6438
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