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Keyword [Jelly strength]
Result: 1 - 3 | Page: 1 of 1
1.
Processing Characteristics Of Common Carp, Grass Carp, Silver Carp And Bighead Carp For Manufacturing Frozen Surimi
2.
Studies On Key Technology Of Silver Carp Surimi Products Processing And Hydrolysis Of Siver Carp Viscera By Proteinase
3.
Studies On The Effects Of Trehalose Preventing On The Protein Freezing Denaturation Of Surimi
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