Predictive Models for Microbial Inactivation and Texture Degradation in Surimi Seafood During Thermal Processing

J. Jaczynski, J.W. Park
  • Journal of Food Science, April 2003, Wiley
  • DOI: 10.1111/j.1365-2621.2003.tb08282.x

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http://dx.doi.org/10.1111/j.1365-2621.2003.tb08282.x

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