Effects of iota carrageenan, carboxymethyl cellulose and xanthan gum on the stability of formulated minced fish products.

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

    Research output: Contribution to journalArticleAcademicpeer-review

    5 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)123-133
    JournalInternational Journal of Food Science and Technology
    Volume22
    DOIs
    Publication statusPublished - 1987

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