Microstructure of Fish Meat Emulsion with Addition of...

Microstructure of Fish Meat Emulsion with Addition of Egg-Yolk.

NAKAYAMA, Teruo, TOMITA, Hiroko
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Volume:
3
Year:
1997
Language:
english
Journal:
Food Science and Technology International, Tokyo
DOI:
10.3136/fsti9596t9798.3.134
File:
PDF, 2.61 MB
english, 1997
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