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Texture measurement of fish and seafood.

[In Japanese. / En japonais.]

Author(s) : FUKUSHIMA H.

Type of article: Article

Summary

This article introduces some experimental machines and data on the physical properties of fish meat and seafood products.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 30005765
  • Languages: Japanese
  • Source: Refrigeration - vol. 087 - n. 1014
  • Publication date: 2012/04

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