Influence of amino acid addition during the storage life of high pressure processed low salt surimi gels

Author:

Cando D.,Borderías A.J.,Moreno H.M.

Funder

Spanish Ministry of Economy and Competitiveness

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. Official methods of analysis of AOAC International;AOAC,2005

3. Handbook of microbiological media;Atlas,2010

4. The Spanish strategy for nutrition, physical activity and the prevention of obesity: NAOS strategy;Ballesteros Arribas;Revista Española de Salud Pública,2007

5. B.O.E. 25/02/2010 Official State Bulletin R.D 135/2010 approving the microbiological standards, limits on heavy metals content and analytical methods for determination of heavy metals for fishery products and aquaculture.

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