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

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

Eui Dong Cho, Jung-Kil Seo, Kwon-Sam Park

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/374762

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한국수산해양기술학회 학술발표대회

2018년 한국수산과학총연합회 추계 국제학술대회 (2018.11)
p.277

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)

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