Publicações

The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made from Alaska Pollock and Pacific Whiting Surimi

AuthID
P-008-PHJ

Author(s)

Campo Deano, L

Tovar, C

Tipo de Documento

Review

Year published

2009

Publicado

in Food Hydrocolloids, ISSN: 0268-005X

Volume: 23, Número: 7, Páginas: 1641-1646

Indexing

Scopus^®

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Publication Identifiers

DOI: 10.1016/j.foodhyd.2009.03.013

SCOPUS: 2-s2.0-67349227737

Source Identifiers

ISSN: 0268-005X

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The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made from Alaska Pollock and Pacific Whiting Surimi

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The Effect of Egg Albumen on the Viscoelasticity of Crab Sticks Made from Alaska Pollock and Pacific Whiting Surimi

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