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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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The effect of spices and manganese on meat starter culture activity

M J Coventry1, M W Hickey

  • 1Food Research Institute, Department of Food and Agriculture, Sneydes Road, Werribee Vic. 3030 Australia.

Meat Science
|November 9, 2011
PubMed

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