Quality evaluation of surimi and fish nuggets from Queen fish ( Scomberoides commersonnianus )
Author:
Affiliation:
1. Seafood Processing Research Group, School of Agriculture Shiraz University Shiraz Iran
2. Department of Food Science and Technology, School of Agriculture Shiraz University Shiraz Iran
Funder
Shiraz University
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1172
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4. AOCS. (1997).Official Methods and Recommended Practices of the American Oil Chemists Society. Champaign American Oil Chemists Society.IL USA.
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