Development of Conditioning for Small Red Muscle Fish Using Kimchi Seasoning Ingredients and Organic acids 1. Chemical Changes during Conditioning in Conditioned Saury with Kimchi Seasoning and Organic acids (김치양념과 유기산을 이용한 소형 적색육어 조미숙성제품 개발 1. 꽁치 조미제품의 숙성 중 화학적 변화)
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- Korean Journal of Fisheries and Aquatic Sciences
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- v.34 no.4
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- pp.309-314
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- 2001