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The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value |
Jae-Seok Lee, Ji-Min Park, Ae-Jung Kim |
Asian J Beauty Cosmetol. 2022;20(2):273-284. Published online 2022 June 29 DOI: https://doi.org/10.20402/ajbc.2022.0035 |
The History of Salted-Seafood Consumption and an Evaluation of its Nutritional and Functional Value Fish and seafood: Nutritional Value Nutritional Functional Value and Therapeutic Utilization of Amaranth Analysis of the cultivable bacterial community in jeotgal, a Korean salted and fermented seafood, and identification of its dominant bacteria Preparing, Safe Handling and Nutritional Value of Blue Crab: A Seafood Delicacy Statement on the benefits of fish/seafood consumption compared to the risks of methylmercury in fish/seafood Functional Value of Amaranth as Applied to Sports Nutrition Sensory evaluation of salted trans fat-free french fries vs. salted trans fat french fries Physalis peruviana Linnaeus, an Update on its Functional Properties and Beneficial Effects in Human Health Amino Acids: Carriers of Nutritional and Biological Value Foods |
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