Effect of different salinities used for preservation on the taste of corbicula japonica

dc.contributor.author	Akiyuki Satou, and collaborators
dc.date.accessioned	2022-04-01T03:32:39Z
dc.date.available	2022-04-01T03:32:39Z
dc.date.issued	2017
dc.identifier.issn	2185-3290
dc.identifier.uri	http://113.160.249.209:8080/xmlui/handle/123456789/20540
dc.language.iso	vi	vi,en
dc.relation.ispartofseries	CL. 697; Scientific reports of Hokkaido fisheries research institutes; Pp 21-27; No. 92; 2017
dc.subject	Japan	vi,en
dc.subject	Hokkaido	vi,en
dc.subject	Corbicula japonica	vi,en
dc.subject	Preservation	vi,en
dc.title	Effect of different salinities used for preservation on the taste of corbicula japonica	vi,en
dc.type	Working Paper	vi,en