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Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model
3个月前
已完结
Corrigendum
3个月前
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Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
3个月前
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Optimum processing conditions for slowly heated surimi seafood using protease-laden Pacific whiting surimi
3个月前
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