Chemical Composition and Putrescible Potential of Commercial "Shottsuru", Japanese Fish Sauce.

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1 January 1992

journal article
Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI

Vol. 39 (8) , 702-706
https://doi.org/10.3136/nskkk1962.39.702

Abstract

No abstract available

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