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Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce |
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| Authors: | Wei Xu Gang YuChanghu Xue Yong XueYan Ren |
| Affiliation: | College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China |
| Abstract: | |
| Keywords: | Fish sauce Squid by-products Fermentation Acceleration |
| 本文献已被 ScienceDirect 等数据库收录！ | |