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Journal: Foods, 2023
Volume: 12
Number: 2788
Article:
The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes
Authors:
by
Bjørn Tore Rotabakk, Elena Marie Rognstad, Anita Nordeng Jakobsen and Jørgen Lerfall
Link:
https://www.mdpi.com/2304-8158/12/14/2788
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