Incorporation of Carrageenan in batter and its effects on oil uptake and physico sensory attributes of fish nuggets.
| Главный автор: | |
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
Miagao, Iloilo
College of Fisheries, University of the Philippines
2015.
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