Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels

Author： Perez-Mateos M.   Solas T.   Montero P.  

Publisher： Elsevier

ISSN： 0268-005X

Source： Food Hydrocolloids, Vol.16, Iss.3, 2002-05, pp. : 225-233

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