THE EFFECT OF TEMPERATURE AND BOILING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis)
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| Language | English |
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Ido Shinji
井土 愼二 |
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| Journal or Publication Title | THE EFFECT OF TEMPERATURE AND BOILING TIME ON THE QUALITY OF KATSUOBUSHI (WOODY SMOKED FISH) SKIPJACK (Katsuwonus pelamis) |
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| Year | 2018 |
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