Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

Published 2009 View Full Article

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Title
Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 115, Issue 3, Pages 1011-1018
Publisher
Elsevier BV
Online
2009-01-22
DOI
10.1016/j.foodchem.2009.01.023

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