This research was financed by the Comisión Interministerial de Ciencia y Tecnología under project ALI- 910899-C03-01.
Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 838–842, July 1997
How to Cite
MONTERO, P., MARTÍ DE CASTRO, M.A., SOLAS, M.T. and GÓMEZ-GUILLÉN, M.C. (1997), Textural and Microstructural Changes in Frozen Stored Sardine Mince Gels. Journal of Food Science, 62: 838–842. doi: 10.1111/j.1365-2621.1997.tb15467.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 10/21/96; revised 2/19/97; accepted 2/22/97.
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