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Chemical, microbiological and sensory changes associated with fish sauce processing

✍ Scribed by Berna Kilinc; Sukran Cakli; Sebnem Tolasa; Tolga Dincer

Book ID: 105899195
Publisher: Springer
Year: 2005
Tongue: English
Weight: 247 KB
Volume: 222
Category: Article
ISSN: 0044-3026
DOI: 10.1007/s00217-005-0198-4

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