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2007•Food ChemistryRequires access

Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce

Wei Xu, Gang Yu, Changhu Xue, Yong Xue, Yan Ren

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Key concepts: Chemistry, Food science, Nitrogen, Fermentation, Squid, Salt (chemistry), Fishery, Biology

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Biochemical changes associated with fast fermentation of squid processing by-products for low salt fish sauce — Research Paper | ScholarLens