Changes in proteins of fish meat during cooking and processing. III. Changes in proteins of spanish mackerel meat cured in sake lees.
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چکیده
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ژورنال
عنوان ژورنال: NIPPON SUISAN GAKKAISHI
سال: 1985
ISSN: 1349-998X,0021-5392
DOI: 10.2331/suisan.51.783