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Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature
Pérez-Mateos, M.; Lourenço, H.; Montero, P.; Borderías, J. (1997). Gelling of blue whiting muscle under the combined effects of high pressure-time-temperature, in: Luten, J.B. et al. Seafood from producer to consumer, integrated approach to quality. pp. 137-150
In: Luten, J.B.; Børresen, T.; Oehlenschläger, J. (Ed.) (1997). Seafood from producer to consumer, integrated approach to quality. Developments in Food Science, 38. Elsevier: Amsterdam. vii, 712 pp., more
In: Developments in Food Science. Elsevier: Oxford; New York; Amsterdam. ISSN 0167-4501; e-ISSN 2211-9345, more
Peer reviewed article  
Authors  Top 
  • Pérez-Mateos, M.
  • Lourenço, H.
  • Montero, P.
  • Borderías, J.
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