한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제32권2호
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- Pages.444-447
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- 2000
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- 0367-6293(pISSN)
염농도를 달리한 새우젓 발효 중 미생물 변화
Microbial Changes in Salted and Fermented Shrimp at Different Salt Levels during Fermentation
- Mok, Chul-Kyoon (Department of Food & Bioengineering, Kyungwon University) ;
- Lee, Ju-Yeon (Department of Food & Bioengineering, Kyungwon University) ;
- Park, Jong-Hyun (Department of Food & Bioengineering, Kyungwon University)
- 발행 : 2000.04.30
초록
염농도를
The microbial changes during the fermentation of salted and fermented shrimp at different salt levels