Differences in Textural Properties in Minced Pink Salmon ( Oncorhynchus gorbuscha ) Processed with Phosphate-Treated Proteins and Gums

Bibliographic Details
Published in:Journal of Aquatic Food Product Technology
Main Authors: Nielsen, Robert G., Pigott, George M.
Format: Article in Journal/Newspaper
Language:English
Published: Informa UK Limited 1996
Subjects:
Aquatic Science
Food Science
Oncorhynchus gorbuscha
Pink salmon
Online Access:http://dx.doi.org/10.1300/j030v05n03_08
Description
Description not available.

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