Effects of Freeze-Thaw Abuse on the Viscosity and Gel-Forming Properties of Surimi from Two Species
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1986.tb11206.x/fullpdf
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1. The Relative Thermo-stabilities of the Actomyosin-ATPase from the Dorsal Muscles of Various Fish Species
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3. STRUCTURAL FAILURE IN SELECTED RAW FRUITS AND VEGETABLES
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