Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Author: Nurkhoeriyati Tina   Huda Nurul   Ahmad Ruzita  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.63, Iss.4, 2012-06, pp. : 498-505

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