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Characteristics and Evaluation of Frozen surimi by Grade
Japanese Kamaboko & Fishcake: Alaska Pollock vs. Threadfin Setting
Fishcake Raw Materials Explained: From Alaska Pollock to Freshwater Fish in Modern Surimi Production
The Optimal Starch Solution for Each Heating Process. Controlling “Gelatinization” and “Starch Degradation” Through Steaming, Frying, and Baking
Why Does Kamaboko Lose Its “Springiness”? Three Key Points to Review in the Manufacturing Process

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