Effects of hydrocolloids and high-pressure-heating processing on minced fish gels

European Food Research and Technology

Volumn 214, Issue 2, 2002, Pages 119-124

  Pérez Mateos, Miriam ^a   Montero, Pilar ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

Author keywords

Gel; High pressure; Hydrocolloid; Mince; Multivariate analysis; Thermal treatment

Indexed keywords

EID: 4644224683     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-001-0426-5     Document Type: Article

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