S. Ishizaki and T. Kuda. Development of innovative technology for the removal of offensive odors from fish, especially underutilized shark meat. Nippon Suisan Gakkaishi, 88(5): 331-334, 2022.
S. Ishizaki and T. Kuda. Development of innovative technology for the removal of offensive odors from fish, especially underutilized shark meat. Nippon Suisan Gakkaishi, 88(5): 331-334, 2022.