Preparation and Quality Analysis of Sodium-Reduced Fried Fish Cakes
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201332479509005.pdf
Reference11 articles.
1. Quality Characteristics of Fried Fish Paste Containing Anchovy Powder
2. Possible role of salt intake in the development of essential hypertension*
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