Effects of sorbitol and sodium tripolyphosphate on the quality of fish patty
The effect of 4% sorbitol and different levels of sodium tripolyphosphate (STPP) were determined.
Détails bibliographiques
| Auteur principal: |
Jaranilla, Femie Jungco |
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| Format: | Thèse
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| Langue: | anglais |
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| Publié: |
2008.
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| Sujets: | |
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