Bulletin of the Society of Sea Water Science, Japan
Online ISSN : 2185-9213
Print ISSN : 0369-4550
ISSN-L : 0369-4550
Commentary
Essential Role of Sodium Chloride in Processing of Heshiko, a Fermented Mackerel Product with Rice Bran
Tooru OOIZUMI, Yasuyuki KOSAKA
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2018 Volume 72 Issue 5 Pages 272-278

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Bulletin of the Society of Salt Science, Japan

Technical Report on Salt Science

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