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Updated: May 27, 2026

Preparation of High-Quality Fermented Fish Product
05:17

Preparation of High-Quality Fermented Fish Product

Published on: August 23, 2019

Effect of NaCl, polydextrose, and storage conditions on the functional characteristics and microbial quality of pre-

D N Sadler1, J E Swan

  • 1Meat Industry Research Institute of New Zealand (Inc.), PO Box 617, Hamilton, New Zealand.

Meat Science
|November 9, 2011
PubMed

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