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Quality Improvement of Fish Paste Product by Fish Oil Emulsification and its Utilization
British Library Online Contents | 2018| -
Textural improvement of salt-reduced Alaska pollack (Theragra chalcogramma) roe product by CaCl2
British Library Online Contents | 2016| -
The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating
Free accessDOAJ | 2021| -
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
Effect of various protease inhibitors on heat-induced myofibrillar protein degradation and gel-forming ability of red tilefish (Branchiostegus japonicus) meat
British Library Online Contents | 2016| -
Structure of northern snakehead (Channa argus) meat: Effects of freezing method and frozen storage
Free accessDOAJ | 2018|
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