Work

Food hydrocolloids as additives to improve the mechanical and functional properties of fish products: A review

Year: 2011

Type: article

Source: Food Hydrocolloids

DOI: 10.1016/j.foodhyd.2011.05.009

Authors: José A. Ramírez, Rocio M. Uresti, Gonzalo Velazquez, Manuel Vázquez

Institutions: Autonomous University of Tamaulipas, Centro de Investigación en Ciencia Aplicada y Tecnología Avanzada, Unidad Querétaro, Universidade de Santiago de Compostela

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funders: European Commission, Xunta de Galicia

OpenAlex ID: W2016148505

FWCI: 9.393

Cites: 111

Cited by: 188

Related to: 8