Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté
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Title
Comparison of the Effects of Ohmic and Conventional Heating Methods on Some Quality Parameters of the Hot-smoked Fish Pâté
Authors
Keywords
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Journal
Journal of Aquatic Food Product Technology
Volume 29, Issue 4, Pages 407-416
Publisher
Informa UK Limited
Online
2020-03-23
DOI
10.1080/10498850.2020.1741752
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