Prentice-Hernández, Carlos
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Vol 1, No 1: Journal of Bioenergy and food science, apr/jun, 2014 - Food Science and Technology
Properties of the argentine anchovy and whitemouth croaker muscle proteins obtained by alkali solubilization process
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J. Bioen. Food Sci., Macapá, AP, Brazil. eISSN 2359-2710
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