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Blue whiting surimi paste as affected by moisture content; Temperature and pH processing conditions. Rheological evaluation [2010]
- Category:
- Artículos
- Authors:
- José Mario Díaz Fernández , Benjamín Paredes García-Viniegras , Amanda Laca Pérez , M. Pin
- Date:
- 01 of January of 2010
- It Is a Part of:
- Acta Alimentaria