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Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
Free accessWiley | 2018| -
Maintenance of pH and Quality of Thawed Bigeye Tuna Meat by Temperature Control Before Thawing
British Library Online Contents | 2016| -
Effects of Different Preparation Conditions on Fish Oil Oxidation in Heat-induced Emulsified Surimi Gels
British Library Online Contents | 2018| -
Influence of Freshness on the Quality of Frozen Mackerel Products
British Library Online Contents | 2015| -
Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products
Online Contents | 2007|Contributors: Okazaki, Emiko
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