Heat-induced Gelation Properties of Raw Blue Crabmeat.

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Title: Heat-induced Gelation Properties of Raw Blue Crabmeat.
Author: Thor, Yiwen
Advisors: Tyre Lanier, Chair
David Green, Member
Christopher Daubert, Member
Date: 2015-12-14
Degree: Master of Science
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.16/10871


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