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Taste components and texture of long-term aged fish and shellfish sashimi
Taste components and texture of long-term aged fish and shellfish sashimi
2020
Shunsuke Minami
Muneshige Takatori
Akira Shirayama
Ayuki Okita
Yusa Nakamura
Kigen Takahashi
Keywords:
Biology
Shellfish
Food science
Taste
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