Ultrastructural and rheological changes during the gelation of giant squid (Dosidicus gigas) muscle

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 202, Issue 3, 1996, Pages 215-220

  Gómez Guillèn, Carmen ^a   Solas, Teresa ^b   Borderías, Javier ^a   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Rheological properties; Squid gelation; Ultrastructural properties

Indexed keywords

EID: 0011097397     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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