Effects of immersion salinity on the food properties of shucked oysters
Crossref DOI link: https://doi.org/10.1007/s12562-014-0746-6
Published Online: 2014-05-01
Published Print: 2014-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Hosoi, Masatomi
Sugihara, Seiya
Kato, Kouta
Mizuta, Shoshi
Yokoyama, Yoshihiro
Text and Data Mining valid from 2014-05-01