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From
A Review on Catering Technology and Use for Seafood
Nilgün Güneri
Journal of Food and Nutrition Research
.
2019
, 7(9), 662-667 doi:10.12691/jfnr-7-9-7
Table 1. Some Important Systems Used in Catering [7]
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Table 2. Appropriate Methods for Sensory Testing of the New Product Developed [15]
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Table 3. Preservation of Catering Foods [19]
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Table 4. Advantages and Disadvantages of Homogenized Mid-product [21]
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Table 5. The Main Additives Used in the Processing of Finely Processed Fish Meat and Their Effects [21]
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