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| Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products | | Journal of food engineering |
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| Rheological properties of selected fish paste at selected temperature pertaining to shaping of surimi-based products | | Journal of food engineering |
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| Effects of amidated low methoxyl pectin on healthy restructured fish food from mexican flounder (cyclopsetta chittendeni) | | Journal of food process engineering |
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