Difference of Components Changes in Salt-Fermented Anchovy, Engraulis japonicus Sauce by Tank Size during Fermentation |
Lim Yeong Seon
(East Coastal Marine Bioresources Research Center (EMBRC), Kangnung National University)
You Byeong Jin (Department of Food Science, Kangnung National University) Choi Young Joon (Division of Marine bioscience Gyesang National University) Cho Young Je (Facility of Food Science and Biotechnology/Institute of Seafood Science, Pukyong National University) |
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