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Change in the Physiochemical Property of Mackerel Scomber japonicus during Boiled-dried Fishery Product Making
Change in the Physiochemical Property of Mackerel Scomber japonicus during Boiled-dried Fishery Product Making
2016
Joon-Young Jun
Min-Jeong Jung
In-Hak Jeong
Byoung-Mok Kim
Keywords:
Fishery
Mackerel
Food science
Engineering
Scomber
Correction
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