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Volumn 51, Issue 5, 2014, Pages 982-987

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

Author keywords

Cake; Cryoprotectants; Nemipterus japonicus; Patty; Sausage; Surimi

Indexed keywords

ALCOHOLS; ELASTICITY; MEATS; SUGAR (SUCROSE); WATER ABSORPTION; WATER QUALITY;

EID: 84900518839     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-011-0590-y     Document Type: Article
Times cited : (32)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.