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by Nancy Singleton Hachisu
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Salt and fishery
John Collins
The sodium content of your food
Anne C. Marsh
Reducing salt in foods
David Kilcast
Some considerations concerning the salting of fish
Donald Kiteley Tressler
Chŏntʻong chŏjang ŭmsik
Hŭi-jŏng Chŏn
Salt
Valerie Aikman-Smith
Preservation of vegetables by salting or brining
John L. Etchells
The joy of smoking and salt curing
Monte Burch
Le Sel de la vie en Asie du Sud-est
Pierre Le Roux
