Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates
Published in: | Food Bioscience |
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Main Authors: | , , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Elsevier BV
2017
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Subjects: | |
Online Access: | http://dx.doi.org/10.1016/j.fbio.2017.07.008 https://api.elsevier.com/content/article/PII:S2212429217300755?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S2212429217300755?httpAccept=text/plain |
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