GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE
Article first published online: 23 MAY 2006
Journal of Food Biochemistry
Volume 30, Issue 3, pages 342–361, June 2006
How to Cite
GANESH, A., DILEEP, A.O., SHAMASUNDAR, B.A. and SINGH, U. (2006), GEL-FORMING ABILITY OF COMMON CARP FISH (CYPRINUS CARPIO) MEAT: EFFECT OF FREEZING AND FROZEN STORAGE. Journal of Food Biochemistry, 30: 342–361. doi: 10.1111/j.1745-4514.2006.00068.x
- Issue published online: 23 MAY 2006
- Article first published online: 23 MAY 2006
- Received for Publication August 1, 2005Accepted for Publication September 12, 2005
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