Effects of curing concentration and drying time on flavor and microorganisms in dry salted Spanish mackerel
| Autor: | Jiang, Caiyan, Liu, Yang, Jin, Wengang, Zhu, Kaiyue, Miao, Xiaoqing, Dong, Xiuping, Jiang, Pengfei |
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| Zdroj: | In Food Chemistry: X 30 March 2024 21 |
| Databáze: | ScienceDirect |
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