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A. K. M. Azad Shah, T. Ishihara, M. Ogasawara, H. Kurihara, N. Baba and K. Takahashi, “Mechanism Involved in the Formation of Characteristic Taste and Flavor During the Production of Dried Herring (Clupea pallasii) Fillet,” Food Science and Technology Research, Vol. 16, No. 3, 2010, pp. 201-208.
http://dx.doi.org/10.3136/fstr.16.201

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