Papers: 10.3390/foods9111541

https://doi.org/10.3390/foods9111541

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

Cited by: 12
Author(s): Anni Nisov, Heikki Aisala, Ulla Holopainen-Mantila, Hanna-Leena Alakomi, Emilia Nordlund, Kaisu Honkapää
Published: about 6 years ago

Software Mentions 1