과제정보
연구 과제 주관 기관 : 부경대학교
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피인용 문헌
- Changes of Physicochemical Properties of Salted-Fermented Anchovy Meat Engraulis japonica with Different Salt Content During Fermentation at 15℃ vol.27, pp.5, 2015, https://doi.org/10.13000/JFMSE.2015.27.5.1457