Addition of hydrocolloids and non-muscle proteins to sardine (Sardina pilchardus) mince gels - Effect of salt concentration

Author： Gomez-Guillen M.C.   Montero P.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.56, Iss.4, 1996-08, pp. : 421-427

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