Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content
Crossref DOI link: https://doi.org/10.1007/s11947-016-1728-8
Published Online: 2016-04-16
Published Print: 2016-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Cando, Deysi
Moreno, Helena M.
Borderías, A. Javier
Skåra, Torstein
Funding for this research was provided by:
Consejo Superior de Investigaciones Científicas (AGL2011-24693, BES-2012-053420)
Text and Data Mining valid from 2016-04-16