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Journal: Foods, 2024
Volume: 13
Number: 2646

Article: 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
Authors: by Johma Tagawa, Mikihide Demura and Seiji Noma
Link: https://www.mdpi.com/2304-8158/13/17/2646

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