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Preparation of High-Quality Fermented Fish Product
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Comparative studies on some quality attributes of firm tofu sterilized with traditional and autoclaving methods

Tzou-Chi Huang1, Hui-Yin Fu, Chi-Tang Ho

  • 1Department of Food Science, National Pingtung University of Science and Technology, Taiwan. tchuang@mail.npust.edu.tw

Journal of Agricultural and Food Chemistry
|December 28, 2002
PubMed

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