Surimi-Based Imitation Crab Characteristics Affected by Heating Method and End Point Temperature
- 1 March 1995
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 60 (2), 292-296
- https://doi.org/10.1111/j.1365-2621.1995.tb05658.x
Abstract
No abstract availableKeywords
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