Você está em: Start > Publications > View > Erratum: Influence of the starch content in the viscoelastic properties of surimi gels (Journal of Food Engineering (2008) 84 (140-147))
Map of Premises
Publications
Erratum: Influence of the starch content in the viscoelastic properties of surimi gels (Journal of Food Engineering (2008) 84 (140-147))
Title
Erratum: Influence of the starch content in the viscoelastic properties of surimi gels (Journal of Food Engineering (2008) 84 (140-147))
Type
Other Publications
Year
2011
Authors
Campo Deano, L
(Author)
FEUP
Tovar, C
(Author)
Other
The person does not belong to the institution.
The person does not belong to the institution.
The person does not belong to the institution.
Without AUTHENTICUS
Without ORCID
Other information
Documents
We could not find any documents associated to the publication.
Related Publications
Of the same authors
The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi (2009)
Another Publication in an International Scientific Journal
Campo Deano, L; Tovar, C
Another Publication in an International Scientific Journal
Campo Deano, L; Tovar, C
Influence of the starch content in the viscoelastic properties of surimi gels (2008)
Article in International Scientific Journal
Campo, L; Tovar, C
Article in International Scientific Journal
Campo, L; Tovar, C
Copyright 1996-2025 © Faculdade de Direito da Universidade do Porto
I Terms and Conditions
I Acessibility
I Index A-Z
Page created on: 2025-07-18 at 00:52:52 | Privacy Policy | Personal Data Protection Policy | Whistleblowing
Page created on: 2025-07-18 at 00:52:52 | Privacy Policy | Personal Data Protection Policy | Whistleblowing