PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMON-Reference-Cited by-同舟云学术

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PROPERTIES OF DIFFERENT FISH PROCESSING BY-PRODUCTS FROM POLLOCK, COD AND SALMON

Published:2003-06 Issue:2 Volume:27 Page:101-116
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

BECHTEL PETER J.

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2003.tb00505.x/fullpdf

Reference22 articles.

1. ADF&G., 2000 . (2000 ) Alaska Commercial Salmon Harvest. http://www.cf.adfg.state.ash/salmon/catchval/blusheet/00exvesl.htm.

2. Protein dispersibility index as an indicator of adequately processed soybean meal

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