Effect of Fermentation Temperature and Salt Concentration on the Quality of Jack Mackerel(Trachurns japonicus) Fish Sauce
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Kim, Bo-Kyoung
(Pukyung National University)
Lee, Hong-Hee (Pukyung National University) Jeong, Min-Hong (Pukyung National University) Cho, Young-Je (Pukyung National University) Shim, Kil-Bo (National Fisheries Research & Development Institute) |
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