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Changes in the Nutrient Values of Sardines and Pink Salmon after High-pressure-high-temperature Processing
Changes in the Nutrient Values of Sardines and Pink Salmon after High-pressure-high-temperature Processing
2021
Saori Shimada
Mutsuko Shirai
Yukiko Kono
Kayoko Sakata
Keywords:
Nutrient
high pressure
Animal science
Environmental science
Correction
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