%0 Journal Article
%T An Enzymic Method for Reducing Curd Formation in Canned Salmon
%A YAMAMOTO, M.
%A MACKEY, J.
%J Journal of Food Science
%V 46
%N 2
%@ 0022-1147
%D 1981-03-01
%I Wiley Subscription Services, Inc., A Wiley Company
%~ DeepDyve