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2. Antioxidant Determinations by the Use of a Stable Free Radical
3. Cha YJ, Chung SY, Ha JH, Jeong IC, Lee EH (1983a) Studies on the processing of low salt fermented sea foods. 4. changes of microflora during fermentation of low salted sardine. Bull Korean Fish Soc 16(3): 211-215.
4. Cha YJ, Lee EH (1985) Studies on the processing of low salt fermented sea foods. Bull Korean Fish Soc 18(3): 206-213.
5. Cha YJ, Park SH, Cho SY, Lee EH (1983b) Studies on the processing of low salt fermented sea foods. 4. processing of low salt fermented anchovy. Bull Korean Fish Soc 16(4): 363-367.