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Preparation of High-Quality Fermented Fish Product
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Off-flavors removal and storage improvement of mackerel viscera by supercritical carbon dioxide extraction

Min Kyung Lee1, M Salim Uddin, Byung Soo Chun

  • 1Institute of Food Science, Faculty of Food Science and Technology, Pukyong National University, 599-1 Daeyeon-dong, Busan, 608-737, Korea.

Journal of Environmental Biology
|February 7, 2009
PubMed

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