Author:
Tsukamoto Kenichi,Toeda Kazuki,Funaki Tsutomu,Ohisa Naganori,Matsunaga Ryuuji
Publisher
Japanese Society for Food Science and Technology
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3. Changes in chemical composition and microbial flora of salmon Izushi during the ripening process
4. Effects of pre-pickling of salmon fillets on the chemical and microbiological characteristics of salmon Izushi
5. Effect of salting of salmon on the chemical and microbiological characteristics of salmon Izushi
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