Desalting Processing and Quality Characteristics of Salt-Fermented Anchovy Sauce Using a Spirit
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چکیده
منابع مشابه
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2012
ISSN: 1738-7248
DOI: 10.11002/kjfp.2012.19.6.893