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Keyword [cured fish]
Result: 1 - 7 | Page: 1 of 1
1.
Optimization Processing Technique Of Cured Fish And Studies On Factors Effect On Flavor Development Of Cured Fish
2.
Change On Several Safety Indicators And Evaluation During Processing Of Low-Salinity Cured Fish
3.
Curing Fish With Multi-strains And The Detecting Of Security Indicators
4.
Isolation And Identification Of Dominant Lactic Acid Bacteria From Cured Fish And Study On DVS Production Technology
5.
Study On The Drying-Ripening Process Of Dry-Cured Fish And Its Proteolysis Rlue
6.
Studies On Screening Of Starter Culture And Process Characteristics Of Cured Fish
7.
The Activity Of Endogenous Proteinases And Its Effect On The Quality Of Cured Fish During Salting
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