Effects of crude α2-macroglobulin on properties of bluefish (Pomatomus saltatrix) gels prepared by high hydrostatic pressure and heat treatment

Journal of Food Biochemistry

Volumn 20, Issue 6, 1996, Pages 49-63

  Sareevoravitkul, R ^a   Simpson, B K ^a   Ramaswamy, H ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BOVINAE; POMATOMUS SALTATRIX;

EID: 0039472059     PISSN: 01458884     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4514.1996.tb00584.x     Document Type: Article

References (25)

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