Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient
Article first published online: 21 FEB 2007
Journal of Food Science
Volume 72, Issue 2, pages E94–E101, March 2007
How to Cite
Sánchez-Alonso, I., Solas, M.T. and Borderías, A.J. (2007), Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient. Journal of Food Science, 72: E94–E101. doi: 10.1111/j.1750-3841.2007.00273.x
- Issue published online: 12 MAR 2007
- Article first published online: 21 FEB 2007
- MS 20060500 Submitted 9/08/2006, Accepted 12/12/2006
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