Effect of Pink Perch Gelatin on Physiochemical, Textural, Sensory, and Storage Characteristics of Ready-to-Cook Low-Fat Chicken Meatballs

Author(s)

• NN Khushboo
• Nutan Kaushik
• Kristina Norne Widell
• Rasa Slizyte
• Asha Kumari

Affiliation

• India
• SINTEF Ocean / Fisheries and New Biomarine Industry

Issue

5

DOI