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August 30, 2013Journal of the Science of Food and Agriculture

Microbial and chemical properties of Cambodian traditional fermented fish products

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Authors

MCMony Roth CHUONMSMimoe ShiomotoTKTakashi Koyanagi

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CHUON et al. (2013) studied this question.

synapsesocial.com/papers/6a9ffce8eb9e0b5f3f72fcd5https://doi.org/10.1002/jsfa.6379
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