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Impact of Blanching, Freezing, and Fermentation on Physicochemical, Microbial, and Sensory Quality of Sugar Kelp (Saccharina latissima).
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- Foods, 2021, v. 10, n. 10, p. 2258, doi. 10.3390/foods10102258
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- Article
Effect of Dry Salting and Brining on the Consumer Acceptance of Saccharina latissima (Sugar Kelp).
- Published in:
- Phycology, 2024, v. 4, n. 2, p. 330, doi. 10.3390/phycology4020017
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- Article
Frozen Blueberry-soy Dessert Quality.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. S119, doi. 10.1111/j.1365-2621.2005.tb07115.x
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- Article