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Quality evaluation of commercial salted and fermented anchovy Engraulis japonicas sauces produced in Korea

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/374762
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한국수산해양기술학회(구 한국어업기술학회) (The Korean Society of Fisheriers and Ocean Technology)
저자
  • Eui Dong Cho(College of Ocean Science and Engineering, Kunsan National University)
  • Jung-Kil Seo(College of Ocean Science and Engineering, Kunsan National University)
  • Kwon-Sam Park(College of Ocean Science and Engineering, Kunsan National University)