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1 Ergebnisse
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Effect of high pressure processing on heat-induced gelling ..:
Martínez-Maldonado, M.A.
;
Velazquez, G.
;
Ramírez de León, José Alberto
..
Innovative Food Science & Emerging Technologies. 59 (2020) - p. 102253 , 2020
Link:
https://doi.org/10.1016/j.ifset.2019.102253
RT Journal T1
Effect of high pressure processing on heat-induced gelling capacity of blue crab (Callinectes sapidus) meat
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ifset.2019.102253&Exemplar=1&LAN=DE A1 Martínez-Maldonado, M.A. A1 Velazquez, G. A1 Ramírez de León, José Alberto A1 Borderías, A.J. A1 Moreno, H.M. PB Elsevier BV YR 2020 SN 1466-8564 JF Innovative Food Science & Emerging Technologies VO 59 SP 102253 LK http://dx.doi.org/https://doi.org/10.1016/j.ifset.2019.102253 DO https://doi.org/10.1016/j.ifset.2019.102253 SF ELIB - SuUB Bremen
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