Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

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Publisher: Taylor & Francis Ltd

E-ISSN: 1547-0636|24|3|213-226

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.24, Iss.3, 2015-04, pp. : 213-226

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