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Kim IS, Choi YJ, Heu MS, Cho YJ, Im YS, Gu YS, Yea SG and Park JW. 1999. Peptide properties of rapid salted and fermented anchovy sauce using various proteases. Korean J Fish Aquat Sci 32, 481-487.
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Park HY, Cho YJ, Oh KS and Goo JK. 2000b. Fish sauce. 3. Microorganism affecting the fermentation of salted fermented seafoods. In: Applied Fisheries Processing. Suhyup Pub Co., Seoul, Korea.
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Park HY, Cho YJ, Oh KS, Goo JK and Lee NG. 2000c. Food components of fish and shellfish. 4. Extractives. In: Applied Fisheries Processing. Suhyup Pub Co., Seoul, Korea.
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Kim HS, Yang SK, Park CH, Han BW, Kang KT, Ji SG, Sye YE, Heu MS and Kim JS. 2005. Preparation of accelerated salt-fermented anchovy sauce added with shrimp by products. J Korean Soc Food Sci Nutr 34, 1265-1273. https://doi.org/10.3746/jkfn.2005.34.8.1265.
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Park NH, Lee HJ, Kim DH, Kim JL and Oh KS. 2022. Processing and quality characteristics of rapidly fermented, high purity anchovy Engraulis japonicus sauce with salt fermented anchovy material. Korean J Fish Aquat Sci 55, 278-283. https://doi.org/10.5657/KFAS.2022.0278.
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Kim DS, Koizumi C, Chung BY and Cho KS. 1994. Studies on the lipid contents and fatty acid composition of anchovy sauce prepared by heating fermentation. Korean J Fish Aquat Sci 27, 469-475.
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Kim HR, Lee JH, Kim YS and Kim KM 2007. Chemical characteristics and enzyme activities of Icheon Ge-Geol radish, Gangwha turnip, and Korean radish. Korean J Food Sci Technol 39, 255-259.
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MFDS (Ministry of Food and Drug Safety). 2022a. Test method for confirming each food standard. 14-6. Histamine. In: Korea Food Code. MFDS, Cheongju, Korea.
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