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2018•Korean Journal of Fisheries and Aquatic SciencesOpen access

Food Component Characteristics of Bone-softened Mackerel Scomber japonicus Product

sunyoung park, Yong Jung Kim, Sang In Kang, Jung-Suck Lee, Jin‐Soo Kim

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Key concepts: Scomber, Mackerel, Component (thermodynamics), Fishery, Product (mathematics), Fish bone, Food science, Business

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