Effect of a new vacuum leaching technology on the textural characteristics of sardine mince

Zeitschrift fur Lebensmittel -Untersuchung und -Forschung

Volumn 204, Issue 2, 1997, Pages 113-120

  Mendes, Rogério ^a   Gómez Guillén, Carmen ^b   Montero, Pilar ^b  

^a INSTITUTO PORTUGUÊS DO MAR E DA ATMOSFERA   (Portugal)

^b INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gelation; Protein solubility; Proximate composition; Sardine mince; Vacuum leaching

Indexed keywords

EID: 0345960287     PISSN: 00443026     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (18)

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