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2013•Food BioscienceRequires access

Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase

Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn Kijroongrojana

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Key concepts: Gelatin, Chemistry, Food science, Fish <Actinopterygii>, Chromatography, Biochemistry, Fishery, Biology

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