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Effects of added sodium bicarbonate on the heat-induced gel property of non-rinsed tuna meat
Effects of added sodium bicarbonate on the heat-induced gel property of non-rinsed tuna meat
2006
M. Hamada
K. Umebayashi
E. Okimoto
S. Katayama
T. Tsuru
R. Wada
K. Suetsuna
Norihisa Kai
Y. Tanoue
Keywords:
Tuna
Sodium bicarbonate
Biochemistry
Chemistry
heat induced
Food science
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