The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel (Scomber scombrus) by high pressure and heat treatments

Author： Perez-Mateos M.   Gomez-Guillen M.C.   Hurtado J.L.   Solas M.T.   Montero P.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.79, Iss.1, 2002-10, pp. : 1-8

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