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Kim, D.S, Kim, Y.M., Koo, J.G., Lee, Y.C and Do, J.R. A study on shelf-life of seasoned and fermented squid. J. Korean Fish.Soc.26: 13-20(1983)
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Kim, S.M and Lee, K.T. The self-life extension of low-salted Myungran-Jeot. 1. The effects of pH control on the shelf-life of low-salted Myungran-Jeot. J. Korean Fish Soc. 30: 459-467(1997)
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Cha, Y.J., Cho, S.Y., Oh, K.S and Lee, E.H. Studies on the pro-cessing of low salt fermented seafoods. 2. The taste compounds of low salt fermented sardine. J. Korean Fish. Soc. 16: 140-146(1983)
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Kim, S.M., Cho, Y.J and Lee, K.T. The development of squid (Todarodes pacificus) Sik-Hae in Kang-Nung district. 2. The effects of fermentation temperatures and periods on chemical and microbial changes, and the partial purification of protease. J. Korean Fish. Soc. 27: 223-231 (1994)
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Ha, J.H., Han, S.W and Lee, E.H. Studies on the processing of low salt fermented seafoods. 8. Tastes compounds and fatty acid composition of low salt fermented Damsel fish, Chromis notatus.J. Korean Fish. Soc. 19: 312-320 (1986)
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