Rheological Properties of Gels Made from High- and Low-Quality Sardine (Sardina pilchardus) Mince with Added Nonmuscle Proteins
- 1 January 1996
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 44 (3), 746-750
- https://doi.org/10.1021/jf950338q
Abstract
No abstract availableKeywords
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