Quality Characteristics of Accelerated Salt-fermented Anchovy Sauce Added with Shrimp Pandalus borealis, Byproducts |
Kim, Jin-Soo
(Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Hye-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) Yang, Soo-Kyeong (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) Park, Chan-Ho (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) Oh, Hyeon-Seok (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) Kang, Kyung-Tae (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) Ji, Seung-Gil (Daesang Food Co.) Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University) |
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