Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.

Foods · 2020 · PMC7692608 · PMID 33114534

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a clear trendno p-value reported

In this study, a clear trend was observed showing that the cross-directional strength was higher than the longitudinal strength ( Figure 2 A).

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