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The Determination of Technology & Storage Period of Surimi Production from Anchovy (Engraulis encrasicholus L., 1758)

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Figure

Table 1. Freshness degree in surimi
Table 2. Yields during surimi production steps
Figure 3.   The regression graphics representing the relation between the storage time and the TVB-N contents
Figure 4.  The regression graphics representing the relation between the storage time and the TBA contents

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