References
- APHA. 1962. Recommended Procedures for the Bac-teriological Examination of Sea Water and Shellfish. 3rd ed. Ame. Pub. Health Assoc. Inc. USA, 1-51
- Bergey, D.H. 1984. Bergey's Manual of Systematic Bac-teriology. Williams & Wilkins. Baltimore/London, 2648 pp
- Harrigan, W.F. and M.E. McCance. 1976. Laboratory Methods in Food and Dairy Microbiology. Academic Press. London/New York, 452 pp
- Kim, K.O. and Y.C. Lee. 1996. Sensory Evaluation of Food, Test of Consumer's Taste, Statistics Analysis and Experimental Plan. Hak Youn Sha. Seoul, pp. 238-250, 262-282. (in Korean)
- Kim, Y.M. 1999. Prospects and countermeasures for the industry of marine products in 21 century, Traditional fermented marine products. Fall scientific meeting and general assembly in 1999, Kor. Fish. Soc. (in Korean)
- KFDA (Korea Food & Drug Administration). 1999. Volatile Basic Nitrogen. Moon Young Sha. Seoul, pp. 202-203. (in Korean)
- Lee, W.D., D.S. Chang, S.M. Kang, J.H. Yoon and M.S. Lee. 2001a. Development of manufacturing process for Changran-Jeotgal. 1. Optimization of salting process. J. Kor. Fish. Soc., 34, 109-113. (in Korean)
- Lee, W.D., D.S. Chang, J.J. Lee, J.H. Yoon and M.S. Lee. 2001b. Development of manufacturing process for Changran -JeotgaI. 2. Optimization of fennenta-tion process. J. Kor. Fish. Soc., 34, 114-118. (in Korean)
- Lee, W.D., D.S. Chang, J.J. Lee, J.H. Yoon and M.S. Lee. 2001c. Development of manufacturing process for Changran-Jeotgal. 3. Improvement of seasoning process and quality estimation. J. Kor. Fish. Soc., 34, 119-124. (in Korean)
- MacFaddin, J.F. 2000. Biochemical Tests for Identifi-cation of Medical Bacteria. Lippincott Williams & Wilkins. Philadelphia, 912 pp
- Park, S.M., C.K. Park, K.T. Lee and S.M. Kim. 1998. Changes in taste compound of low salt fennented pollack tripe during controlled freezing point aging. Kor. J. Food Sci. Technol., 30, 49-53. (in Korean)
- Shin, S.U., M.S. Chang, B.H. Koh. 1999. Studies on shelf-life extension of Squid-jetkal using com syrup, 2. Change of the bacterial flora by the addition of com syrup of low salted Squid-jeotkal. Bull. Fish Sci. Inst. Yosu Nat'l. Univ., vol. 8, 54-58. (in Korean)
- Spices, T.R. and D.C. Chamber. 1951. Spectrophotometric analysis of amino acids and peptides with their copper salt. J. BioI. Chem., 191, 789
Cited by
- 시판 샛줄멸 젓갈의 식품성분 특성 vol.42, pp.2, 2003, https://doi.org/10.5657/kfas.2009.42.2.116