Effect of starch on texture, structure and freeze-thaw stability of surimi gels / Jim Moon Kim
Language: Inglês.Country: .Publication: Rhode Island : Rhode Island University ; Ann Harbor : University Microfilms International : 1987Description: [10], XIX, 181 p. : il. ; 22 cmProvenance note: IPIMARBibliography: Bibliografia .Thesis: Tese de Doutoramento .| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Monografias | Biblioteca de Algés | 08079-TESE (Browse shelf) | Available |
Brochado
IPIMAR
Bibliografia
Tese de Doutoramento
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