Subject
Industrial and Manufacturing Engineering,Food Science
Reference9 articles.
1. A study of the composition of three popular varieties of fish in Israel, with a view towards further processing
2. Multiple Range and Multiple F Tests
3. Fisheries Research Board of Canada 1972 Symposium on the characteristics of fish meat muscle proteins in form of Surimi. New Food Industry (13) 12-1971 . pages 6.31 (translation)
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1 articles.
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