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KMID : 1134820060350010087
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 1 p.87 ~ p.95
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Quality Characteristics of Accelerated Salt - fermented Anchovy Sauce Added with Shrimp Pandalus borealis, Byproducts
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김진수/Kim JS
김혜숙/양수경/박찬호/오현석/강경태/지승길/허민수/Kim HS/Yang SK/Park CH/Oh HS/Kang KT/Ji SG/Heu MS
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Abstract
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KEYWORD
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