Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
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[2Ap] Nutiritions: Protein, Carbohydrate, Lipid, Vitamin, and Mineral
Preparation and quality evaluation of low-sodium fish sauce using pressurized CO2
*RUNA IOHARAZYOMA TAGAWAYOSITAKA TAURASEIJI NOMA
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CONFERENCE PROCEEDINGS FREE ACCESS

Pages 34-

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[in Japanese]
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© 2024 Japanese Society for Food Science and Technology
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