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Physicochemical changes of myosin and gelling properties of washed tilapia mince as influenced by oxidative stress and microbial transglutaminase

Crossref DOI link: https://doi.org/10.1007/s13197-014-1448-x

Published Online: 2014-06-21

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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