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Deodorization of Fish Sauce by Continuous-Flow Extraction with Microbubbles of Supercritical Carbon Dioxide

✍ Scribed by M. Shimoda; Y. Yamamoto; J. Cocunubo-Castellanos; T. Yoshimura; M. Miyake; H. Ishikawa; Y. Osajima


Book ID
108821992
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
186 KB
Volume
65
Category
Article
ISSN
0022-1147

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