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Effect of Added Water on Flow Property and Oil Droplet Size in Fish Meat Emulsion Containing Egg-Yolk.
NAKAYAMA, Teruo, MURASE, Makiko, TOMITA, Hiroko, OOI, AtsushiVolume:
2
Year:
1996
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.2.187
File:
PDF, 1.67 MB
english, 1996