Cite
HARVARD Citation
Wang, Y. et al. (2022). Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model. Food science & nutrition. 10 (2), pp. 329-341. [Online].
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Wang, Y. et al. (2022). Heat‐induced structural changes in fish muscle collagen related to texture development in fish balls: Using eel ball as a study model. Food science & nutrition. 10 (2), pp. 329-341. [Online].