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Changes in proteins of fish meat during cooking and processing. III. Changes in proteins of spanish mackerel meat cured in sake lees.
SHIMOMURA, Michiko, MATSUMOTO, Juichiro J.Volume:
51
Year:
1985
Language:
english
Journal:
NIPPON SUISAN GAKKAISHI
DOI:
10.2331/suisan.51.783
File:
PDF, 2.68 MB
english, 1985