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Effect of Surimi Addition to Fresh Pasta on Ultra-structure and Cooked Firmness

✍ Scribed by S-H. KIM; Y-W. HUANG; J. A. CARPENTER

Book ID
108816586
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
501 KB
Volume
55
Category
Article
ISSN
0022-1147

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