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V. A. Galdukevich
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Characteristic of baltic cod mince Gadus Morhua Callarias washed with electrochemical activated water with different concentration of active chlorine ions
by
M. P. Andreev
,
V
.
A
.
Galdukevich
Published in
Proceedings of the Voronezh State University of Engineering Technologies
(2020)
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Related Subjects
Food processing and manufacture
TP368-456
activated water
active chlorine
ion concentration
minced cod
protein coefficient
rheological characteristics
salt-soluble proteins
water-soluble proteins
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