IMIS

A new integrated search interface will become available in the next phase of marineinfo.org.
For the time being, please use IMIS to search available data

 

[ report an error in this record ]basket (1): add | show Print this page
one publication added to basket [365283]
Action of starch and egg-white on the texture, water-holding capacity and microstructure in surimi gels
Alvarez, C.; Couso, I.; Tejada, M.; Solas, M.T.; Fernández, B. (1992). Action of starch and egg-white on the texture, water-holding capacity and microstructure in surimi gels, in: Huss, H.H. et al. Quality assurance in the fish industry. Developments in Food Science, 30: pp. 449-457
In: Huss, H.H.; Jakobsen, M.; Liston, J. (Ed.) (1992). Quality assurance in the fish industry. Developments in food science, 30. Elsevier: Amsterdam. ISBN 0-444-89077-7. viii, 587 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 
  • Alvarez, C.
  • Couso, I.
  • Tejada, M.
  • Solas, M.T.
  • Fernández, B.
All data in the Integrated Marine Information System (IMIS) is subject to the VLIZ privacy policy Top | Authors