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Relationships Between Physicochemical Properties of Nonfish Protein and Textural Properties of Protein-incorporated Surimi Gel

✍ Scribed by K. H. CHUNG; C. M. LEE

Book ID: 108816381
Publisher: Institute of Food Technologists
Year: 1990
Tongue: English
Weight: 766 KB
Volume: 55
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1990.tb01577.x

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