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Lee, Chong
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Lee, Chong
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1
Fish Mince: Cryostabilization and Product Formulation
by
Lee
,
Chong
M.
Published 2010
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2
Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
by
Tolasa, Sebnem
,
Lee
,
Chong
M.
,
Cakli, Sukran
Published in
Journal of Food Science
(2010)
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3
Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
by
Tolasa, Sebnem
,
Lee
,
Chong
M.
,
Cakli, Sukran
Published in
Journal of Food Science
(2010)
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4
Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels
by
Tolasa, Sebnem
,
Lee
,
Chong
M.
,
Cakli, Sukran
Published in
Journal of Food Science
(2010)
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5
Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
by
Tolasa, Sebnem
,
Lee
,
Chong
M.
,
Cakli, Sukran
Published in
Journal of Food Science
(2010)
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6
Causes for soft flesh in giant grenadier (albatrossia pectoralis) fillets
by
Crapo, Charles
,
Himelbloom, Brian
,
Pfutzenreuter, Robert
,
Lee
,
Chong
Published in
Journal of Aquatic Food Product Technology
(1999)
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7
에이해브의 주이상스: 『모비딕』의 라캉적 읽기
by
이정호
Published 2007
Contributors:
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...
Lee
Chong
-Ho...
”
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Related Subjects
EPA and DHA
oil dispersion
omega-3 fatty acids
oxidative stability
surimi gel
Abyssal fish
Atlantic whiting
Fish mince
Fish mince and cryostabilization manufacture
Fish mince blocks
Fish mince cryostabilization
Fish mince preparation and cryostabilization - three important elements taken into account
Fish mince technology
Fish mince-based formulated seafood products - underutilized resources through appropriate technology and formulation strategy
Food Science
Freeze-thaw stability - of uncooked mince-based products
Giant grenadier
Manufacture of fish mince - from pelagic dark fish
Oil dispersion
Omega-3 fatty acids
Oxidative stability
Pacific (Merluccius productus)
Rattailsr
Surimi gel
Texture
Unutilized stocks - converted into refined and cryostabilized mince blocks
and Argentine hake
cryostabilization and product formulation
from Alaska pollock
『모비딕』(Moby-Dick))
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