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Physicochemical Properties, Gel-forming Ability And Myoglobin Content Of Sardine (Sardinella Gibbosa) And Mackerel (Rastrelliger Kanagurta) Surimi Produced By Conventional Method And Alkaline Solubilisation Process

Manat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, Cameron Faustman

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