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Microfloral and chemical changes during the processing ofheshikoproduced by aging salted mackerel with rice bran through conventional practices in the Wakasa Bay area, Fukui, Japan
Yasuyuki Kosaka, Masataka Satomi, Ayumi Furutani, Tooru OoizumiVolume:
78
Language:
english
Pages:
7
DOI:
10.1007/s12562-011-0457-1
Date:
March, 2012
File:
PDF, 350 KB
english, 2012