Studies on fish meat gels. V. A new method to evaluate gel properties of fish meat gel products.
Open Access
- 1 January 1986
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 52 (1) , 109-114
- https://doi.org/10.2331/suisan.52.109
Abstract
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