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May 23, 2006Journal of Food Biochemistry

Gel-Forming Ability of Common Carp Fish (Cyprinus Carpio) Meat: Effect of Freezing and Frozen Storage

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Authors

AGAryan GaneshBSB.A. ShamasundarUSUmesh SinghJawaharlal Nehru Krishi Vishwa Vidyalaya

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Ganesh et al. (2006) studied this question.

synapsesocial.com/papers/6a7f65f4cb0eff493dc0ecfchttps://doi.org/10.1111/j.1745-4514.2006.00068.x
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