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Volumn 64, Issue 4, 1999, Pages 633-637

Thermal gel degradation (Modori) in sardine surimi gels

Author keywords

Gel degradation; Modori; Sardine; Structure; Surimi; Texture

Indexed keywords

COOKING; DEGRADATION; GEL; MICROSCOPY; PROTEIN PROTEIN INTERACTION; SARDINA PILCHARDUS;

EID: 0032818514     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb15099.x     Document Type: Article
Times cited : (33)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.