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                                       Details for article 10 of 28 found articles
 
 
  Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
 
 
Title: Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup
Author: Zhang, Jinjie
Yao, Yanjia
Ye, Xingqian
Fang, Zhongxiang
Chen, Jianchu
Wu, Dan
Liu, Donghong
Hu, Yaqin
Appeared in: Journal of food science and technology
Paging: Volume 50 (2011) nr. 3 pages 542-548
Year: 2011
Contents:
Publisher: Springer-Verlag, India
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 10 of 28 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands