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2009•Food HydrocolloidsRequires access

Effects of adding fish gelatin on Alaska pollock surimi gels

Araceli Hernández-Briones, Gonzalo Velázquez, Manuel Vázquez, José Alberto Ramírez

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Key concepts: Gelatin, Food science, Chemistry, Fish <Actinopterygii>, Fish products, Ingredient, Fishery, Biochemistry

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Effects of adding fish gelatin on Alaska pollock surimi gels — Research Paper | ScholarLens