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Home > Process-Induced Chemical Changes in Food > Proteolysis and Gelation of Fish Proteins under Ohmic Heating

Process-Induced Chemical Changes in Food |
Springer US
Process-Induced Chemical Changes in Food

Proteolysis and Gelation of Fish Proteins under Ohmic Heating
Authors

ARI Id

1674219604504_992014

Access

Not Available Free

Pages

25-34

DOI

10.1007/978-1-4899-1925-0_3

Chapter URL

https://rd.springer.com/chapter/10.1007/978-1-4899-1925-0_3

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