PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID
Article first published online: 5 APR 2009
© 2009, The Author(s). Journal compilation © 2009, Wiley Periodicals, Inc.
Journal of Food Biochemistry
Volume 33, Issue 2, pages 273–290, April 2009
How to Cite
DE LA FUENTE-BETANCOURT, G., GARCÍA-CARREÑO, F., NAVARRETE DEL TORO, M.A., CÓRDOVA-MURUETA, J. H. and LUGO-SÁNCHEZ, M. E. (2009), PROTEIN SOLUBILITY AND PRODUCTION OF GELS FROM JUMBO SQUID. Journal of Food Biochemistry, 33: 273–290. doi: 10.1111/j.1745-4514.2009.00217.x
- Issue published online: 5 APR 2009
- Article first published online: 5 APR 2009
- Accepted for Publication March 17, 2008
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