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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Physicochemical and sensory characteristics of burger made from duck surimi-like material

K Ramadhan1, N Huda, R Ahmad

  • 1Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Penang 11800, Malaysia.

Poultry Science
|August 23, 2012
PubMed

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