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                                       Details for article 69 of 260 found articles
 
 
  Effect of κ-carrageenan on the quality of crayfish surimi gels
 
 
Title: Effect of κ-carrageenan on the quality of crayfish surimi gels
Author: Wei, Qing-Jun
Zhang, Wang-Wei
Wang, Jing-Jing
Thakur, Kiran
Hu, Fei
Khan, Mohammad Rizwan
Zhang, Jian-Guo
Wei, Zhao-Jun
Appeared in: Food chemistry. X
Paging: Volume 22 () nr. C pages p.
Year: 2024
Contents:
Publisher: The Authors
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 69 of 260 found articles
 
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