Contribution of hydrocolloids to gelling properties of blue whiting muscle

European Food Research and Technology

Volumn 210, Issue 6, 2000, Pages 383-390

  Perez Mateos M ^a   Montero, P ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Blue whiting (Micromesistius poutassou); Gelation; Hydrocolloid

Indexed keywords

EID: 0001305326     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050568     Document Type: Article

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