The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
The Effect of High Pressure and Subzero Temperature on Gelation of Washed Cod and Salmon Meat
Authors
Keywords
-
Journal
FOOD TECHNOLOGY AND BIOTECHNOLOGY
Volume 55, Issue 3, Pages -
Publisher
Food Technology and Biotechnology Journal
Online
2017-06-27
DOI
10.17113/ftb.55.03.17.4873

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.