Effects of additions on the stability of frozen stored minced fillets of whiting. II. Various anionic and neutral hydrocolloids

D.J.B. Da Ponte, J.P. Roozen, W. Pilnik

Research output: Contribution to journal › Article › Academic › peer-review

Cite this

@article{b2ff7f9a03234850a80c9d5d214ecbb9,

title = "Effects of additions on the stability of frozen stored minced fillets of whiting. II. Various anionic and neutral hydrocolloids",

author = "\{Da Ponte\}, D.J.B. and J.P. Roozen and W. Pilnik",

year = "1985",

language = "English",

volume = "8",

pages = "183--198",

journal = "Journal of Food Quality",

issn = "0146-9428",

publisher = "Wiley",

}