A study of the effects of different factors on the heat-induced gelation of cod (Gadus morhua, L.) actomyosin using response surface methodology

• Published in: Food Chemistry
• Main Authors: Careche, Mercedes, Currall, James, Mackie, Ian M.
• Other Authors: Ministerio de Educación, Cultura y Deporte
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier BV 1991
• Subjects: General Medicine; Food Science; Analytical Chemistry; Gadus morhua
• Online Access: http://dx.doi.org/10.1016/0308-8146(91)90005-9; https://api.elsevier.com/content/article/PII:0308814691900059?httpAccept=text/xml; https://api.elsevier.com/content/article/PII:0308814691900059?httpAccept=text/plain