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Comparison of Whole and Gutted Baltic Herring as a Raw Mate..:
Nisov, Anni
;
Aisala, Heikki
;
Holopainen-Mantila, Ulla
...
Foods. 9 (2020) 11 - p. 1541 , 2020
Link:
https://doi.org/10.3390/foods9111541
RT Journal T1
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking
UL https://suche.suub.uni-bremen.de/peid=cr-10.3390_foods9111541&Exemplar=1&LAN=DE A1 Nisov, Anni A1 Aisala, Heikki A1 Holopainen-Mantila, Ulla A1 Alakomi, Hanna-Leena A1 Nordlund, Emilia A1 Honkapää, Kaisu PB MDPI AG YR 2020 SN 2304-8158 JF Foods VO 9 IS 11 SP 1541 LK http://dx.doi.org/https://doi.org/10.3390/foods9111541 DO https://doi.org/10.3390/foods9111541 SF ELIB - SuUB Bremen
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