Changes in Free Amino Acid, Organic Acid, and Lipid Compositions of Fermented Mackerel "Sushi" during Processing.
Open Access
- 1 January 1992
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 58 (10) , 1961-1969
- https://doi.org/10.2331/suisan.58.1961
Abstract
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