Changes in the Physiochemical Quality of Sailfin Sandfish Arctoscopus japonicus Sauces Fermented with Soybean Koji or Rice Koji during Storage at Room Temperature |
Jun, Joon-Young
(Department of Marine Food Science and Technology, Gangneung-Wonju National University)
Lim, Yeong-Seon (Department of Marine Food Science and Technology, Gangneung-Wonju National University) Lee, Mi-Hyang (Department of Marine Food Science and Technology, Gangneung-Wonju National University) Kim, Byoung-Mok (Korea Food Research Institute) Jeong, In-Hak (Department of Marine Food Science and Technology, Gangneung-Wonju National University) |
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