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Studies on fish meat gels. V. A new method to evaluate gel properties of fish meat gel products


Studies on fish meat gels. V. A new method to evaluate gel properties of fish meat gel products



Nippon Suisan Gakkaishi 52(1): 109-114



ISSN/ISBN: 0021-5392

DOI: 10.2331/suisan.52.109


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(PDF emailed within 0-6 h: $19.90)

Accession: 068418944

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Related references

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