Chemical Characterization of Sardine Meat Powder Produced by Dehydration with High Osmotic Pressure Resin and Defatting with High Pressure Carbon Dioxide
- 1 March 1989
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 54 (2) , 265-268
- https://doi.org/10.1111/j.1365-2621.1989.tb03057.x
Abstract
No abstract availableKeywords
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