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1992•Applied Biological ChemistryRequires access

Processing and quality stability of precooked frozen fish foods : (I) Processing of sardine burger

Chi-Won Ihm, Jin‐Soo Kim, Dong-Sik Joo, Eung-Ho Lee

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Key concepts: Chemistry, Sardine, Food science, Linoleic acid, Hydrolysate, Trimethylamine, Fatty acid, Biochemistry

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