Items where Author is "Saito M., ."

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Tanoue Y., . and Furuta Y., . and Kai N., . and Nagai T., . and Saito M., . and Suzuki N., . Development of enhanced value-added processed food of chum salmon (Oncorhynchus keta) dorsal muscle using koji and its chemical changes during the fermentation. pp. 2417-2427. ISSN 2231-7546

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