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Whiteness of gels from mackerel unwashed mince and surimi prepared using cold water and CW washing processes. T1 = water, water and water, T2 = CW, water and water, T3 = CW, CW and water and T4 = CW, CW and CW. *Bar indicated standard deviation from triplicate determinations. **Different letters indicate significant differences between treatments (p < 0.05)
