Comparison of Different Gelation Methods Using Washed Sardine (Sardina pilchardus) Mince: Effects of Temperature and Pressure

Journal of Agricultural and Food Chemistry

Volumn 45, Issue 12, 1997, Pages 4612-4618

  Montero, P ^a   Perez Mateos M ^a   Solas, T ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gel; Heat; Pressure; Rheology; Solubility; Ultrastructure

Indexed keywords

SARDINA PILCHARDUS;

EID: 0000046977     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf970400e     Document Type: Article

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