Effect of Several Cryoprotectants on the Physicochemical and Rheological Properties of Suwari Gels from Frozen Squid Surimi Made by Two Methods

AuthID
 P-008-PHF
3
Author(s)
Tovar, CA
·
Borderias, J
Document Type
Article
Year published
2010
Published
in Journal of Food Engineering, ISSN: 0260-8774
Volume: 97, Issue: 4, Pages: 457-464
Indexing
Scopus®
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Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-73249123263
Source Identifiers
ISSN: 0260-8774
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