1 |
Cho Y, Rhee HS (1979) A study on flavorous taste components in Kimchis. Korean J Food Sci Technol 11: 26-31.
|
2 |
Choi GP, Kim SM (2005) Quality characteristics of anchovy sauce prepared with sea tangle, ume, tochukaso and chitosan during storage. J Korean Soc Food Sci Nuti 34: 291-297.
DOI
|
3 |
Conway EJ (1950) Microdiffusion analysis and volumetric error. Crosby Lockwood and Son, London, England.
|
4 |
Do SD, Lee YM, Chang HG (1993) The study on kinds and utilities of Jeot-Kal(fermented fish products). Korean J Soc Food Sci 9: 222-229.
|
5 |
Ha JH, Moon ES, Ha SD (2007) Assessment of microbial contamination and safety of commercial shrimp Jeotgal(salt fermented shrimp). J Fd Hyg Sasfety 22: 105-109.
|
6 |
Hjalmarsson GH, Park JW, Kristbergsson K (2007) Seasonal effects on the physicochemical characteristics of fish sauce made from capelin (Mallotus villosus). Food Chem 103: 495-504.
DOI
ScienceOn
|
7 |
Im YS, Choi YJ, Cho YJ (2000) Changes in color value of salt-fermented fish sauces during fermentation and storage. J Korean Fish Soc 33: 383-387.
|
8 |
Jang MR, Kim IY, Hong MS, Shin JM, Han KY (2004) Quality evaluation of commercial salted and fermented fish sauces. Korean J Food Sci Technol 36: 423-431.
|
9 |
KATS(Korea Agency for Technology and Standards) (2009) Anchovy sauce. KS H 6022.
|
10 |
KFDA(Korea Food & Drug Administration) (2011) Food Code, Korea Food & Drug Administration. Seoul, Korea.
|
11 |
Kim BK, Kim YH, Lee HH, Cho YJ, Kim DS, Oh SM, Shim KB (2011) Comparison of the chemical compositions and biogenic amine contents of salt-fermented fish sauces produced in Korea to evaluate the quality characteristics. Jour Fish Mar Sci Edu 23: 607-614.
|
12 |
Lee EJ, Seo JE, Lee JK, Oh SW, Kim YJ (2008) Microbial and chemical properties of ready to eat skate in Korean market. J Fd Hyg Safety 23: 137-141.
|
13 |
Lee KH (1969) Microbioloical and enzymological studies on the flavor components of sea food pickles. J Korean Agric Chem Soc 11: 1-6.
|
14 |
Oh KS (1995) The comparison and index components in quality of salt-fermented anchovy sauces. Korean J Food Sci Technol 27: 487-494.
|
15 |
Lee KH, Kim JH, Cha BS, Kim JO, Byun MW (1999) Quality evaluation of commercial salted and fermented seafoods. Korean J Food Sci Technol 31: 1427-1433.
|
16 |
Lim SB, Kim DO, Kim SH, Mok CK, Pack YS (2001) Quality changes during storage of Kochujang treated with heat and high hydrosatic pressure. J Korean Soc Food Sci Nutr 30: 611-616.
|
17 |
Lim SB, Yang MS, Kim SH, Mok CK, Woo GJ (2000) Changes in quality of low salt fermented anchovy by high hydrostatic pressure treatment. Korean J Food Sci Technol 32: 111-116.
|
18 |
Oh KS (1999) Quality characteristics of salt-fermented anchovy sauce and sandlance sauce. J Korean Fish Soc 32: 252-255.
|
19 |
Park CH (1995) Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Korean J Food Sci Tehnol 27: 471-477.
|
20 |
Song KC, Kang CS (2000) Chemical compositions and index components in quality of the salt-fermented northern sand lance sauce. National Fisheries Research and Development Institute 58: 134-141.
|
21 |
Yoon KH, Shin HY (2010) Medium optimization for the protease production by Bacillus licheniformis isolated from Cheongkookjang. Kor J Microbiol Biotechnol 38: 385-390.
|
22 |
AOAC (1985) Official method of analysis. 16th ed. The Association of Official Analytical Chemists. Washington DC, USA.
|
23 |
Cha YJ (1992) Volatile flavor components in Korean saltfermented anchovy. J Korean Soc Food Nutr 21: 719- 724.
|
24 |
Cha YJ, Kim H, Jang SM (1998) Volatile flavor components in salt-fermented anchovy sauce. J Human Ecology 2: 163-169.
|