Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1995.tb05658.x/fullpdf
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1. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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