Improvement of dried salmon (Oncorhynchus keta) by pretreatment of current heating
2004
Matsubara, H. (Aomori-ken. Local Food Research Center, Hachinohe (Japan)) | Narita, S.
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Bibliographic information
Pagination
pp. 9-16
Language
Japanese
Note
Summary (Ja)
12 fig.
Type
Summary
2006-05-15
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