Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

  1. Martelo-Vidal, M. J.
  2. Mesas Mesas, Juan Manuel
  3. Vázquez, M.
Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132 1532-1738

Year of publication: 2012

Volume: 18

Issue: 3

Pages: 251-259

Type: Article

DOI: 10.1177/1082013211415175 DIALNET GOOGLE SCHOLAR

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional

Sustainable development goals

Funding information

This work was financially supported by project AGL2006-08250/ALI (Ministerio de Ciencia e Innovación, Spain).