Cite
HARVARD Citation
Surasani, V. et al. (2022). Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability. Journal of food processing and preservation. 46 (8), p. n/a. [Online].
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Surasani, V. et al. (2022). Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability. Journal of food processing and preservation. 46 (8), p. n/a. [Online].