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Suppressing Effects of Rice-Fermented Seasoning on Fish Odor and Trimethylamine Increased by Heating Fish Meat
Suppressing Effects of Rice-Fermented Seasoning on Fish Odor and Trimethylamine Increased by Heating Fish Meat
1995
Zhang Wang
Tohru Iwamoto
Takeshi Sasaki
Keywords:
Chemistry
Seasoning
Fermentation
Fish <Actinopterygii>
Odor
Food science
Trimethylamine
Correction
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