Cite
HARVARD Citation
Kobayashi, Y. et al. (2017). Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. Lebensmittel-Wissenschaft + Technologie =. pp. 200-207. [Online].
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Kobayashi, Y. et al. (2017). Biochemical and physical characterizations of fish protein isolate and surimi prepared from fresh and frozen whole fish. Lebensmittel-Wissenschaft + Technologie =. pp. 200-207. [Online].