Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)

Carmen Gómez-Guillén, Teresa Solas, Pilar Montero

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DOI: 10.1016/s0308-8146(96)00092-1
Published: 1997-03
Container: Food Chemistry
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0308-8146-96-00092-1,
  title = {Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)},
  author = {Carmen Gómez-Guillén and Teresa Solas and Pilar Montero},
  year = {1997},
  journal = {Food Chemistry},
  doi = {10.1016/s0308-8146(96)00092-1},
  url = {https://doi.org/10.1016/s0308-8146(96)00092-1}
}

RIS

TY  - JOUR
TI  - Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus)
AU  - Carmen Gómez-Guillén
AU  - Teresa Solas
AU  - Pilar Montero
PY  - 1997
JO  - Food Chemistry
DO  - 10.1016/s0308-8146(96)00092-1
UR  - https://doi.org/10.1016/s0308-8146(96)00092-1
ER  -

APA

Gómez-Guillén, C., Solas, T., & Montero, P. (1997). Influence of added salt and non-muscle proteins on the rheology and ultrastructure of gels made from minced flesh of sardine (Sardina pilchardus). Food Chemistry. https://doi.org/10.1016/s0308-8146(96)00092-1

Source records

crossref · retrieved 2026-09-26T00:38:28.277Z