References
- Bulletin of Food Technology v.9 Processing technique and quality control o fermented seafood Kim, Y.M.
- Seafood processing(2nd ed.) Park, Y.H.;Chang, D.S.;Kim, S.T.
- J. Korean Fish. Soc. v.32 Peptide properties of rapid salted and fermented anchovy sauce using various protease Choi, Y.J.;Kim, I.S.;Cho, Y.J.;Seo, D.H.;Lee, T.G.;Park Y.B.;Park, J.W.
- J. Korean Fish. Soc. v.32 Quality characteristics of salt-fermented anchovy sauce and sandlance sauce Oh, K.S.
- Bull. Japan. Soc. Sci. Fish. v.50 Chemical and microbiological analysis of putrid fish sauce Shottsuru Fuji, T.;Sakai, H.
- Bull. Japan. Soc. Sci. Fish. v.50 Chemical composition and microflora of fish sauce Shottsuru Fuji, T.;Sakai, H.
- Nippon Shokuhin Kogyo Gakkaishi v.39 Chemical composition and putrescible potential of commercial Shottsuru, Japanese fish sauce Fuji, T.;Nikkuni, S;Iida, H.
- Korean J. Food Sci. Technol. v.27 The comparison and index components in quality of salted-fermented anchovy sauces Oh, K.S.
- Korean J. Food Sci. Technol. v.28 Studies on the processing of sterilized salted-fermented anchovy sauces Oh, K.S.
- Korean J. Food Sci. Technol. v.27 Extractive nitrogenous constituents of anchovy sauce and their quality standardization Park, C.K.
- Korea Official Method of Analysis Ministry of Health and Welfare K.O.A.C.
- Fod Sanitation Indeces. I. Volatile basic nitrogens Japanese Ministry of Hygiene
- J. Food. Technol. v.7 An investigation of the method of determining trimethylamine in fish muscle extracts by the formantion of its picrate salt-Part I. Murray, C.K.;Gibson, D.M.
- User's Guide : Statistics(Ver. 5th ed.) Statistical Analysis System
- Bull. Korean Fish. Soc. v.26 A study on shelf life of seasoned and fermented squid Kim, D.S.;Kim, Y.M.;Koo, J.G.;Lee, Y.C.;Do, J.R.
- Korean J. Food Sci. Technol. v.32 Changes in physicochemical properties of salted and fermented shrimp at different salt levels Mok, C.K.;Lee, J.Y.;Song, K.T.;Kim, S.Y.;Lim, S.B.;Woo, G.J.
- Korean J. Food Sci. Technol. v.31 Quality evaluation of commercial salted and fermented seafoods Lee, K.H.;Kim, J.H.;Cha, B.S.;Kim, J.O.;Byun, M.W.
- Shottsuru. Bull. Tokai Reg. Lab. v.119 Effect of pH and temperature on spoilage of fish sauce Fuji, T.;Sakai, H.