Influence of added salt and neon-muscle proteins on the theology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

Food Chemistry

Volumn 58, Issue 3, 1997, Pages 193-202

  Gómez Guillén, Carmen ^a   Solas, Teresa ^b   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

CASEIN; EGG WHITE; GLUTEN; SODIUM CHLORIDE; SOYBEAN PROTEIN;

ARTICLE; FISH; GEL; TEMPERATURE SENSITIVITY; ULTRASTRUCTURE;

EID: 0343471570     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00092-1     Document Type: Article

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