Influence of dehydration temperature on change in myofibrillar protein of cured meat from walleye pollack.
- 1 January 1990
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 56 (10) , 1647-1653
- https://doi.org/10.2331/suisan.56.1647
Abstract
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