Tagawa, J.; Demura, M.; Noma, S.
Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture. Foods 2024, 13, 2646.
https://doi.org/10.3390/foods13172646
AMA Style
Tagawa J, Demura M, Noma S.
Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture. Foods. 2024; 13(17):2646.
https://doi.org/10.3390/foods13172646
Chicago/Turabian Style
Tagawa, Johma, Mikihide Demura, and Seiji Noma.
2024. "Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture" Foods 13, no. 17: 2646.
https://doi.org/10.3390/foods13172646
APA Style
Tagawa, J., Demura, M., & Noma, S.
(2024). Salt-Reduced Fish Sauce Produced under Pressurized Carbon Dioxide Treatment Using Sardinops melanostictus, Trachurus japonicus, Konosirus punctatus, Odontamblyopus lacepedii, Their Collective Mixture, and Unused Fish Mixture. Foods, 13(17), 2646.
https://doi.org/10.3390/foods13172646