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Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets
Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets
2011
Kristín Anna Þórarinsdóttir
Hannes Magnússon
Irek Klonowski
Ásbjörn Jónsson
Frank Hansen
Egil Olsen
Sigurjón Arason
Keywords:
Fishery
Gelatin
Chemistry
Food science
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