Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
Evaluation and Utilisation of Fish Protein Isolate Products
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3.5.2 Bohlin viscosity3.5.2.1 Fresh CPSAfter 2 days <strong>of</strong> storage at +2˚C (Table 19) sample with 15% salt had the highest viscosity(Pa) among all samples followed by sample with 10% salt (P