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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Some parameters involved in production of Zousoon-A semi-dry, long fibered pork product

S F Chang1, T C Huang, A M Pearson

  • 1Department of Food Science & Technology, Pingtung Agricultural Institute, 51 Men-Sheng Rd, Pingtung, Taiwan.

Meat Science
|November 9, 2011
PubMed

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