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Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients

✍ Scribed by B. YOO; C. M. LEE

Book ID: 108820095
Publisher: Institute of Food Technologists
Year: 1993
Tongue: English
Weight: 534 KB
Volume: 58
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1993.tb09382.x

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