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Journal of Food Processing & Technology received 14233 citations as per Google Scholar report

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Research Article - (2011) Volume 2, Issue 6

Emulsifying Properties of Squid Mantle Actomyosin (Illex argentinus) Stored at 2-4°C. Effect of some Inhibitors

Mignino Lorena A1,2*, Tomás Mabel C2,3 and Paredi María E1,4
1Facultad Ciencias Agrarias (UNMDP), Ruta 226Km 73.5, Balcarce, Argentina
2CONICET- Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
3CIDCA- Centro de Investigación y Desarrollo en Criotecnología de Alimentos, La Plata, Calle 47 y 1 16, La Plata (1900), Argentina
4CIC- Comisión de Investigaciones Científicas de la Pcia, de Buenos Aires, Argentina
*Corresponding Author: