Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) – CIIMAR – Interdisciplinary Centre of Marine and Environmental Research

Publication

Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax)

Authors

Cardoso C.L., Mendes R.O., Vaz-Pires P., Nunes M.L.

Date

2012-03-15

Source

Food Chemistry

DOI

https://doi.org/10.1016/j.foodchem.2011.09.051

EID

2-s2.0-80054947271