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  • Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation [2010]

    Category:
    Artículos
    Authors:
    M. Pin , Amanda Laca Pérez , Benjamín Paredes García-Viniegras , José Mario Díaz Fernández
    Date:
    01 of January of 2010
    It Is a Part of:
    Acta Alimentaria