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Journal: Foods, 2022
Volume: 11
Number: 3350

Article: Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder
Authors: by Naphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul and Hui Hong
Link: https://www.mdpi.com/2304-8158/11/21/3350

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