Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

Author： Gomez-Guillen C. Solas T. Montero P.

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.58, Iss.3, 1997-03, pp. : 193-202

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