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Taylor and Francis Group, Journal of Aquatic Food Product Technology, 7(29), p. 681-692, 2020

DOI: 10.1080/10498850.2020.1789253

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Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture

Journal article published in 2020 by Feng Liang ORCID, Lin Lin, Yajun Zhu, Shaotong Jiang, Jianfeng Lu ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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