This work was sponsored, in part, by the University of North Carolina Sea Grant College Program by NA-90-AA-D-SG062, Project No. R/SST-15 from the National Oceanic and Atmospheric Administration, NOAA. The U.S. Government is authorized to produce and dis-tribute reprints for governmental purposes notwithstanding any copyright that may appear theron. Paper No. FSR-96-19 of the Journal Series of the Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624. Use of trade names in this publication does not imply endorsement by North Carolina Agricultural Research Service, nor criticism of similar ones not mentioned.
Covalent Bonding in Pressure-Induced Fish Protein Gels
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 713–733, July 1997
How to Cite
GILLELAND, G.M., LANIER, T.C. and HAMANN, D.D. (1997), Covalent Bonding in Pressure-Induced Fish Protein Gels. Journal of Food Science, 62: 713–733. doi: 10.1111/j.1365-2621.1997.tb15442.x
We gratefully acknowledge support for G.M. Gilleland from the National Fisheries Institute, Arlington VA.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/7/96; revised 1/07/97; accepted 1/25/97.
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