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Thermal gel degradation (modori) in sardine surimi gels

Author:
Alvarez, C., Couso, I., Tejada, M.
Source:
Journal of food science 1999 v.64 no.4 pp. 633-637
ISSN:
0022-1147
Subject:
sardines, Sardina pilchardus, gels, thermal degradation, cooking, texture, ultrastructure, temperature, rheological properties, water holding capacity, fish paste
Agid:
1518057