Gel Forming Additive Effects on Properties of Thermally Induced Minced Fish Gel
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15054.x/fullpdf
Reference20 articles.
1. Ca2+-Induced Gelation of Pre-heated Whey Protein Isolate
2. Effects of different types of carrageenans and carboxymethyl celluloses on the stability of frozen stored minced fillets of cod
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