Studies on the Processing of Rapid- and Low Salt-Fermented Liquefaction of Sardine (Sardinops melanoslicta)(I) -Changes in Quility during Preheating of Chopped Whole Sardine and Optimum Conditions of Crude Enzyme Activity in Viscera- (저식염 속성 정어리 발효 액화물 가공에 관한 연구(I) -효소의 최적활성조건 및 마쇄육 예열처리중의 품질변화-)
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- Journal of the Korean Society of Food Culture
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- v.14 no.5
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- pp.455-460
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- 1999