Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid
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Title
Quality changes and shelf-life extension of ready-to-eat fish patties by adding encapsulated citric acid
Authors
Keywords
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Journal
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Volume 97, Issue 15, Pages 5352-5360
Publisher
Wiley
Online
2017-05-12
DOI
10.1002/jsfa.8424
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