Establishment of Processing Conditions of Salted Anchovy 1. Changes of Chemical Compositions during Fermentation of Salted Anchovy by Salting Methods (염장 멸치 (Salited Anchovy)의 제조조건 1. 염장방법에 따른 염장 멸치 (salted anchovy)의 제조 중 성분 변화)
-
- Korean Journal of Fisheries and Aquatic Sciences
- /
- v.34 no.2
- /
- pp.98-102
- /
- 2001