Journal of National Fisheries University

PISSN : 0370-9361

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Journal of National Fisheries University Volume 41 Issue 4
published_at 1993-03

Change during the Production Process in Fish Meat Composition and Quality of the Maruboshi Product of Mildly Salted and Semi-dried Round Herring

ウルメイワシ丸干し塩干品の製造工程中における魚肉成分の変化ならびに製品の品質
Fujimoto Masakatsu
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