1 |
Kang SG, Yoon SW, Kim JM, Kim SJ, Jung ST. 2001. Quality of accelerated salt-fermented anchovy sauce prepared with fig. J Kor Soc Food Sci Nutr 30: 1142-1146
|
2 |
Cha YJ, Kim EJ, Joo DS. 1994. Studies on the processing of accelerated low salt-fermented anchovy paste by adding koji. J Kor Soc Food Nutr 23: 348- 352
|
3 |
Kim SM. 1999. Manufacture of fish hydrolyzate by enzyme. Kor J Food Sci Technol 30: 727-733
|
4 |
Han BH, Bae TJ, Cho HD, Kim JC, Kim BS, Choi SI. 1990. Conditions for rapid processing of modified fish sauce using enzymatic hydrolysis and improvement of product quality. Bull Kor Fish Soc 23: 109-124
|
5 |
Bae TJ, Choi OS. 1998. Rapid processing of hydrolyzed sauce using low-usefulness fish and shellfish. Kor J Food & Nutr 11: 402-408
|
6 |
KFIA. 2002. Food industry standard index. Munyoungsa, Seoul. p 442
|
7 |
Kim H, Lee JS, Cha YJ. 2002. Processing of functional enzyme-hycolyzed sauce from anchovy sauce and soy sauce processing by-products. J Kor Soc Food Sci Nutr 31: 653-657
DOI
ScienceOn
|
8 |
Oh KS. 1995. The comparison and index components in quality of salt-fermented anchovy sauces. Kor J Food Sci Technol 27: 487-494
|
9 |
Zapsalis C, Beck RA. 1985. Food chemistry and nutritional biochemistry. Wilson and Wiley Publisher, New York. p 156-172
|
10 |
Oh KS. 1996. Studies on the processing of sterilized salt- fermented anchovy sauces. Kor J Food Sci Technol 28: 1038-1044
|
11 |
Park CK. 1995. Extractive nitrogenous constituents of anchovy sauce and their quality standardization. Kor J Food Sci Technol 27: 471-477
|
12 |
Lee DS, Suh ES, Lee KH. 1996. Processing and packaging of anchovy sauce. J Kor Soc Food Sci Nutr 25: 1087- 1093
|
13 |
Kim YM, Koo JG, Lee YC, Kim DS. 1990. Study on the use of sardine meal koji and autolysates from sardine meat in rapid processing of sardine sauce. Bull Kor Fish Soc 23: 167-177
|
14 |
Kim JH, Ryu GH, Ahn HJ, Lee KH, Lee HL, Byun MW. 2000. Quality evaluation of commercial salted and fermented anchovy sauce. J Kor Soc Food Sci Nutr 29: 837- 842
|
15 |
AOAC. 1990. Official methods of analysis. 15th ed. Association of official analytical chemists, Arlington. p 931- 932
|
16 |
Nippon shou kankuzo. 1985. Shou Shiken hou. Sanhosa, Tokyo. p 19-20
|
17 |
Baek J, Kim CS, Lee SP. 2002. Optimized lactic acid fermentation of soybean curd residue (Biji). J Food Sci Food 7: 397-404
|
18 |
Choi YJ, Kim IS, Chi YJ, Seo DH, Lee TG, Park YB, Park JW. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. J Kor Fish Soc 32: 488-494
|
19 |
Jeong YJ, Seo JH, Ku JG. 2003. Comparison of quality characteristics in Kochujang prepared with thermoase during fermentation. Food Industry and Nutrition 8: 56-59
|
20 |
Park DG. 1995. Experimental design. Jayu academy, Seoul. p 354
|
21 |
Lim YS, You BJ, Choi YJ, Cho YJ. 2002. Difference of components changes in salt fermented anchovy, Engraulis japonicus sauce by tank size during fermentation. J Kor Fish Soc 35: 302-307
|