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FISH AND KRILL PROTEIN: Processing Technology
Utilization of Krill for Human Consumption
other
Author(s):
Taneko Suzuki
Publication date
(Print):
1981
Publisher:
Springer Netherlands
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SDG: 12: Responsible Consumption and Production
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Resonances in the Inelastic Cross Section of Helium
J. W. Philbrick
,
G. J. Schulz
(1964)
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Fluoride in Antarctic Krill (Euphausia superba) and Atlantic Krill (Meganyctiphanes norvegica)
O Braekkan
,
T Soevik
(1979)
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Lipid composition of two species of antarctic krill: Euphausia superba and E. crystallorophias
Nestor Bottino
(1975)
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Author and book information
Book Chapter
Publication date (Print):
1981
Pages
: 193-251
DOI:
10.1007/978-94-011-6743-7_5
SO-VID:
26320b0d-3cba-4093-ad4f-9d16a8869105
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Book chapters
pp. 1
Characteristics of Fish Meat and Fish Protein
pp. 62
Kamaboko (Fish Cake)
pp. 115
Frozen Minced Meat (Surimi)
pp. 148
Meat Textured Fish Protein Concentrate (Marinbeef)
pp. 193
Utilization of Krill for Human Consumption
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