Effects of combining microbial transglutaminase and high pressure processing treatments on the mechanical properties of heat-induced gels prepared from arrowtooth flounder (Atheresthes stomias)

  1. Uresti, R.M.
  2. Velazquez, G.
  3. Vázquez, M.
  4. Ramírez, J.A.
  5. Torres, J.A.
Revista:
Food Chemistry

ISSN: 0308-8146

Ano de publicación: 2006

Volume: 94

Número: 2

Páxinas: 202-209

Tipo: Artigo

DOI: 10.1016/J.FOODCHEM.2004.11.005 GOOGLE SCHOLAR
Fonte de datos: Scopus