Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients
Article first published online: 29 JAN 2007
Journal of Food Science
Volume 72, Issue 2, pages S119–S124, March 2007
How to Cite
Lee, K.H., Joaquin, H. and Lee, C.M. (2007), Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients. Journal of Food Science, 72: S119–S124. doi: 10.1111/j.1750-3841.2006.00257.x
- Issue published online: 12 MAR 2007
- Article first published online: 29 JAN 2007
- MS 20060376 Submitted 7/7/2006, Accepted 11/24/2006
Options for accessing this content:
- If you are a society or association member and require assistance with obtaining online access instructions please contact our Journal Customer Services team.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!