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Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

✍ Scribed by Amjad Khansaheb Balange; Soottawat Benjakul

Book ID: 116726447
Publisher: Elsevier Science
Year: 2009
Tongue: English
Weight: 627 KB
Volume: 42
Category: Article
ISSN: 1096-1127
DOI: 10.1016/j.lwt.2009.01.013

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