Changes of Proteolytic Activity and Amino Acid Composition of the Tissue Extract from Sea Cucumber Entrails during Fermentation with Salt (해삼내장(內臟)젓갈 숙성중(熟成中) 단백질분해효소(蛋白質分解酵素)의 활성(活性)과 아미노산(酸) 조성(組成)의 변화(變化))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.12 no.4
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- pp.342-349
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- 1983