The Effect of Presto Cooking Time on the Organoleptic and Chemical Characteristics of Biang Shredded Fish (Setipinna breviceps)

Item Type
Language	English
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Author	Ido Shinji 井土 愼二
Abstract
Journal or Publication Title	The Effect of Presto Cooking Time on the Organoleptic and Chemical Characteristics of Biang Shredded Fish (Setipinna breviceps)
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Year	2016
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