A comparison of physicochemical and flavor properties of species on surimi gels from Andrias davidianus and freshwater fishes
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This study investigated the physicochemical and flavor characteristics of surimi gels prepared from giant salamander (Andrias davidianus, GAF), common carp (Cyprinus carpio, CCF), silver carp (Hypophthalmichthys molitrix, SCF), grass carp (Ctenopharyngodon Ide... ...
