Biochemical Properties and Stability of Antioxidative Activity of Half-Fin Anchovy (Setipinna taty) Fermented Product

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Publisher: Taylor & Francis Ltd

E-ISSN: 1547-0636|24|4|397-410

ISSN: 1049-8850

Source: Journal of Aquatic Food Product Technology, Vol.24, Iss.4, 2015-05, pp. : 397-410

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