Author: Moros J.E. Cordobes F. Franco J.M. Gallegos C.
Publisher: Elsevier
ISSN: 0268-005X
Source: Food Hydrocolloids, Vol.17, Iss.2, 2003-03, pp. : 199-206
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Thermal and rheological properties of curdlan gel in minced pork gel
Food Hydrocolloids, Vol. 12, Iss. 1, 1998-01 ,pp. :
Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. :