Studies on the development of active fish protein powder by spray drying - X. Properties of Peruvian hake meat and preparation of purified surimi.
Open Access
- 1 January 1984
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 50 (12) , 2043-2047
- https://doi.org/10.2331/suisan.50.2043
Abstract
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