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Fish Mince: Cryostabilization and Product Formulation
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Physical and Oxidative Stabilization of Omega‐3 Fatty Acids in Surimi Gels
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Physical and Oxidative Stabilization of Omega-3 Fatty Acids in Surimi Gels
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Causes for soft flesh in giant grenadier (albatrossia pectoralis) fillets
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에이해브의 주이상스: 『모비딕』의 라캉적 읽기
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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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