Keyword [Fresh-water fish surimi] Result: 1 - 4 | Page: 1 of 1 1.  Effects Of Chitosan On The Gelling Properties Of Fresh Water Fish Surimi 2.  Studies On Aggregation Of Myofibrillar Protein And Properties Of Surimi Gel From Silver Carp And Grass Carp 3.  Studies On The Application Of Skin Gelatin In Fresh-water Fish Surimi-based Products 4.  Improvement And Application Study Of Fresh-water Fish Surimi Edible Films   <<First  <Prev  Next>  Last>>  Jump to

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