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 |
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Main Authors: | , , |
Other Authors: | |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
1991
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Subjects: | |
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 |
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