Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee, Byung Jin Min
Asian-Australas J Anim Sci. 2004;17(12):1758-1763.   Published online 2004 Jan 1     DOI: https://doi.org/10.5713/ajas.2004.1758
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