Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients
Version of Record 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 online: 12 MAR 2007
- Version of Record online: 29 JAN 2007
- MS 20060376 Submitted 7/7/2006, Accepted 11/24/2006
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