The Accelerative Effect on Fermentation of Salted and Fermented Anchovy by Homogenates of Sea Tangle, Laminaria japonica Aresschoug (다시마 마쇄물을 이용한 멸치젓갈의 숙성 촉진)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.27 no.2
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- pp.127-132
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- 1994