EFFECTS OF CURING ON MORPHOLOGICAL AND THERMAL PROPERTIES OF SALMON‐NOSE CARTILAGE AS A VINEGARED DISH IN JAPAN - OHNUMA - 1992 - Journal of Food Biochemistry - Wiley Online Library
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EFFECTS OF CURING ON MORPHOLOGICAL AND THERMAL PROPERTIES OF SALMON‐NOSE CARTILAGE AS A VINEGARED DISH IN JAPAN
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