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Rhedology and texture properties of fish-meat gel prepared by using aquacultured Pagrus major in different areas
Rhedology and texture properties of fish-meat gel prepared by using aquacultured Pagrus major in different areas
2016
Hyung Kwang Kim
Ya Gao
Jung Hwan Oh
Ga Hyun Yu
Jeong Eun Song
Se-Jong Kim
Jun Mo Jung
Ji Hyeon Cheon
Chang Suk Kong
Keywords:
Pagrus major
Fishery
Anatomy
Materials science
Food science
Biology
Correction
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