Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase

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Thermal, physicochem. properties of red tilapia surimi gel affected by microbial transglutaminase #AnimalProdSci #OA https://t.co/TerSywHsKQ https://t.co/swXkYxsJVo

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