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PROCESSING AND INGREDIENT INFLUENCES ON TEXTURE OF COOKED COMMINUTED FISH MUSCLE |
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| Authors: | C. M. LEE R. T. TOLEDO |
| Affiliation: | Author Toledo is with the Food Science Dept., University of Gaorgia, Athens, GA 30602. Author Lee, formerly with the Univ. of Georgia, is now with the Food Science Dept., Drexel Univ., Philadelphia, PA. |
| Abstract: | |
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