Effect of Food Additives on the Histamine Formation during Processing and Storage of Mackerel (2) Effect of Glucose, Glycine, Sucrose and Sorbic Acid (고등어의 가공 및 저장중의 히스타민 생성에 미치는 첨가물의 영향(2) Glucose, Glycine, Sucrose 및 Sorbic Acid의 영향)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.17 no.6
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- pp.485-491
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- 1984