Influence of Platen Temperature of Freeze-drying on the Kamaboko-forming Ability of Lyophilized “Kaen-Surimi” (Fish Meat Paste Containing Salt and Sugar) | Zendy

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Influence of Platen Temperature of Freeze-drying on the Kamaboko-forming Ability of Lyophilized “Kaen-Surimi” (Fish Meat Paste Containing Salt and Sugar)

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