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3. Dénaturation thermique de la β-lactoglobuline et propriétés gélifiantes des concentrés protéiques de lactosérum;Dumay;Les Cahiers de l'ENSBANA,1988
4. Surimi, new suppliers, new species;Holmes;Seafood International,1987
5. Fish jelly product (kamaboko) and frozen minced meat (frozen surimi) made of sardine. II. Influence of the temperature during manufacturing process on the jelly strength of kamaboko;Ishikawa;Bulletin of the Tokai Regional Fisheries Research Laboratory,1978