FISH GEL FORMATION WITHOUT ADDED SALT: IMPROVEMENT VIA MIXED SPECIES.
| Autor: | VARELTZIS, K., BUCK, E. M., HULTIN, H. O., LAUS, M. J. |
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| Zdroj: | Journal of Food Processing & Preservation; 1989, Vol. 13 Issue 2, p107-121, 15p |
| Databáze: | Complementary Index |
| Externí odkaz: |
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