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Technological effect of red grape antioxidant dietary fibre added to minced fish muscle |
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| Authors: | Isabel Sá nchez-Alonso,& Antonio Javier Borderí as |
| Affiliation: | Department of Science and Technology of Meat and Meat Products and Fish and Fishery Products, Instituto del Frío, CSIC, c/JoséAntonio Nováis, 10, E28040 Madrid, Spain |
| Abstract: | |
| Keywords: | Antioxidant dietary fibre fish muscle frozen storage functional properties grape polyphenols |