Studies on Adhesion of Fish Meat Products to Casing in Retort Sterilized Fish Sausage. V. The Effect of Different Surimi, NaCl, and pH on Meat Adhesion to Casing of Retort-Sterilized Fish Sausage. | Zendy

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Studies on Adhesion of Fish Meat Products to Casing in Retort Sterilized Fish Sausage. V. The Effect of Different Surimi, NaCl, and pH on Meat Adhesion to Casing of Retort-Sterilized Fish Sausage.

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