Rheological study of giant squid surimi (Dosidicus gigas) made by two methods with different cryoprotectants added

  1. Campo-Deaño, L.
  2. Tovar, C.A.
  3. Jesús Pombo, M.
  4. Teresa Solas, M.
  5. Javier Borderías, A.
Revue:
Journal of Food Engineering

ISSN: 0260-8774

Année de publication: 2009

Volumen: 94

Número: 1

Pages: 26-33

Type: Article

DOI: 10.1016/J.JFOODENG.2009.02.024 GOOGLE SCHOLAR
La source de données: Scopus