| 标题 |
Comparison of Reduced-Salt Fish Sauces Produced Under Pressurized Carbon Dioxide Treatment From Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, and Their Mixture |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food and Bioprocess Technology 作者:Johma Tagawa; Seiji Noma; Mikihide Demura; Nobuyuki Hayashi 出版日期:2022-11-22 |
| 求助人 | |
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(2025-6-4)