Effects of Added Egg White or Whey Protein Concentrate on Thermal Transitions in Rigidity of Croaker Surimi
- 1 November 1985
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 50 (6), 1588-1606
- https://doi.org/10.1111/j.1365-2621.1985.tb10540.x
Abstract
No abstract availableThis publication has 11 references indexed in Scilit:
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