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Physicochemical evaluation of sausages prepared by lantern fish ( Benthosema pterotum ) protein isolate
Moosavi-Nasab, Marzieh, Mohammadi, Rezvan, Oliyaei, NajmeLanguage:
english
Journal:
Food Science & Nutrition
DOI:
10.1002/fsn3.583
Date:
February, 2018
File:
PDF, 460 KB
english, 2018