Effect of amidated low methoxyl pectin on the mechanical properties and colour attributes of fish mince

  1. Uresti, R.M.
  2. López-Arias, N.
  3. Ramírez, J.A.
  4. Vázquez, M.
Journal:
Food Technology and Biotechnology

ISSN: 1330-9862

Year of publication: 2003

Volume: 41

Issue: 2

Pages: 131-136

Type: Article

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Data source: Scopus