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Processings and Quality Characteristics of the High Quality Accelerated Salt-fermented Anchovy Engraulis japonica Sauce
- Authors
- 오광수
- Issue Date
- 2-Jul-2014
- Conference Name
- KOFFST International Conference 2014
- Location
- 대한민국
부산 벡스코
- Conference Date
- 2014-07-02
- metadata.conference.dc.citation.conferenceName
- KOFFST(한국수산과학회) International Conference 2014
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