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피인용 문헌
- Processing and Characteristics of Canned Salt-fermented Anchovy Engraulis japonica Fillet using Red Pepper Paste with Vinegar vol.47, pp.6, 2014, https://doi.org/10.5657/KFAS.2014.0726
- Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storage vol.84, pp.6, 2018, https://doi.org/10.1007/s12562-018-1244-z
- 전해수 처리에 의한 미역의 대장균군 억제효과 vol.43, pp.1, 2014, https://doi.org/10.4014/mbl.1410.10003