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Publications by Andrew D Clarke
Performances of Cold-Set Binders, Food Hydrocolloids, and Commercial Meat Binder on the Physical and Chemical Characteristics of Tilapia Fish Balls
Performances of Cold-Set Binders, Food Hydrocolloids, and Commercial Meat Binder on the Physical and Chemical Characteristics of Tilapia Fish Balls
Related publications
Performances of Cold-Set Binders, Food Hydrocolloids, and Commercial Meat Binder on the Physical and Chemical Characteristics of Tilapia Fish Balls
Physical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Carcass Physical Composition and Physic-Chemical Characteristics of Meat From Nellore Cattle
Semina:Ciencias Agrarias
Agricultural
Biological Sciences
Food Hygenic Studies on Fish Meat Products
Journal of the Japan Veterinary Medical Association
Physical Properties of Foods and Effect of Water on Them X Hydration and Mechanical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
Effects of Various Binders on Supercapacitor Performances
International Journal of Electrochemical Science
Electrochemistry
Flax Seed Hydrocolloids: Their Characteristics and Prospects of Use in Food Technology
Processes and Food Production Equipment
Physical and Chemical Characteristics of Pomegranates
Hortscience: A Publication of the American Society for Hortcultural Science
Horticulture
Studies on Fish Meat Gels - II. Application of Differential Scanning Calorimetry to Food Technological Study of Fish Meat Gels.
Nippon Suisan Gakkaishi
Aquatic Science
