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Journal of food science and nutrition, v.10 no.2, 2005년, pp.191 - 197
Nakamura Soichiro (Department of Bioscience and Technology, Faculty of Agricultural Sciences, Shinshu University) , Ogawa Masahiro (Department of Biochemistry and Food Science, Faculty of Agricultural, Kagawa University)
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There exist two interesting phenomena in making seafood products from surimi. When salted surimi is kept at a constant low temperature
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