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Heat-induced Gelation of Minced Rainbow Trout (Salmo gairdneri:) Effect of pH, Sodium Chloride and Setting
K. AUTIO, M. KIESVAARA, K. POLVINENVolume:
54
Year:
1989
Language:
english
Pages:
4
DOI:
10.1111/j.1365-2621.1989.tb07887.x
File:
PDF, 382 KB
english, 1989