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Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
by
Cando, Deysi
,
Moreno Conde, Helena María
,
Borderías, A. Javier
,
Skåra
, T
Published in
Food and Bioprocess Technology
(2016)
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Borderías, A. Javier
1
Cando, Deysi
1
Moreno Conde, Helena María
1
Skåra, T
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Topic
Cystine
1
High hydrostatic pressure
1
Low NaCl surimi gels
1
Lysine
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Protein gelation
1
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Content Provider
Digital.CSIC (Spanish National Research Council)
1
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