Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels

Author：      

Publisher： Taylor & Francis Ltd

E-ISSN： 1547-0636|24|2|163-178

ISSN： 1049-8850

Source： Journal of Aquatic Food Product Technology, Vol.24, Iss.2, 2015-02, pp. : 163-178

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