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KMID : 1134820060350050600
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Journal of the Korean Society of Food Science and Nutrition
2006 Volume.35 No. 5 p.600 ~ p.605
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Quality Characteristics of Accelerated Anchovy Sauce Manufactured with B. subtilis JM3 Protease
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박종혁/Park JH
유상권/김영명/김동수/김상무/You SG/Kim YM/Kim DS/Kim SM
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Abstract
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KEYWORD
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B. subtilis JM3 protease, anchovy sauce, quality characteristics
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FullTexts / Linksout information
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