Data on volatile compounds in fermented materials used for salmon fish sauce production
Mitsutoshi Nakano(Tokyo University of Agriculture), H. Sato(Central Research Institute of Electric Power Industry), Yoshimasa Sagane(Tokyo University of Agriculture), Masao Yamazaki(Waseda University), Watanabe Toshihiro(Tokyo University of Agriculture), Katsumi Takano(Tokyo University of Agriculture), Ryosuke Koizumi(Tokyo University of Agriculture), Yozo Nakazawa(Tokyo University of Agriculture)
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